Mezcalosfera Tobala/Madrecuixe was distilled by Master Mezcalero Felipe Cortés in the small village of Miahuatlán in August 2015. It was made with a 50/50 blend of agave Tobala and agave Madrecuixe. The agaves in this mezcal were harvested at high altitudes and roasted over mesquite & encino wood. This mezcal was made with spring water and wild yeast fermentation that took seven days to complete. It was distilled twice in copper stills before being bottled at 52.6% ABV. Only 220 liters were produced from this lot (#1-15).
Ensamble by Emanuel Ramos. 370 liters produced in 2019.
Blend of 5: Tobala, Verde, Madre Cuishe, Cuishe, Espadin Mezcal. From the famous bar in Oaxaca City renowned for sourcing directly from producers in the hardest-to-get-to areas of the city (and for putting an exceptional amount of information on their label), this extremely limited offering is one of the most special we’ve yet seen in the U.S.