description Del Maguey Tobala Overview
Del Maguey Tobala is a premium mezcal crafted in Oaxaca, Mexico. It’s notable for its use of wild-harvested Tobala agave, carefully roasted in traditional stone pits by small producers. This single-village mezcal appeals to those seeking authentic Oaxacan spirit with complex flavors and a connection to time-honored production methods.
help Del Maguey Tobala FAQ
What type of agave is used in Del Maguey Tobalá?
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.
Who founded Del Maguey and when?
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.
How is Del Maguey Tobalá traditionally produced?
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.
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