Del Maguey Tobala

Del Maguey Tobalá is made from wild-harvested Agave potatorum, known locally as Tobalá, which grows at high elevations in Oaxaca, Mexico. These agaves are much smaller than cultivated Espadín and can take 15 or more years to reach maturity in the wild.

Del Maguey was founded by artist Ron Cooper in 1995, with the mission of bringing traditional single-village artisanal mezcals from Oaxaca to international markets. Each Del Maguey expression is labeled with the specific village and palenquero (producer) who made it.

The wild Tobalá agaves are roasted in stone-lined earthen pits, crushed with a tahona (stone wheel), fermented in open wooden vats with natural airborne yeasts, and distilled in clay or copper pot stills. This labor-intensive, village-level process is what distinguishes artisanal mezcal from industrially produced alternatives.

Del Maguey Tobalá typically retails for approximately $150 to $200 or more per 750ml bottle. The high price reflects the scarcity of wild Tobalá agaves, their long maturation period, and the small-batch traditional production methods used in each village.