Distiller Notes
Grown at high elevation (around 5,000 ft), tucked into the countryside surrounding the highly regarded mezcal producing village of San Baltazar Guelavila, this is a benchmark example of classic Tobala. A strong balance between earth, smoke, and sweet yam, with a dry salinity on the finish and a rich mouthfeel. The tiny Tobala, harvested wild at 10–15 years old, yields very low amounts of sugar (and thus, mezcal); it can take up to three plants to produce one bottle.
Proof: 90
Mezcal Joven or “young” is bottled within two months of distillation without barrel aging and will appear clear, like a Vodka or Gin. Longer barrel aging, with the principal aim to soften and round a spirit’s flavor profile, is often most prized by connoisseurs. However, many die-hard Mezcal enthusiasts insist that oak takes away from the purity of the agave flavors—ranging from earthy and smoky to sweet and floral, often in the same Mezcal—and that Mezcal Joven is the best expression.