Description

The tobal a¡ is the most sought-after of agaves, being exceptionally difficult to cultivate. Aquilino sources his from the Highlands near the source of the Quichapa River, at an elevation averaging around 6000 feet. Like all Aquilio’s mezcals, this tobal a¡ is crafted using the simplest traditional apparatus, including earthen-ovens for cooking the agaves, pinewood fermentation-vats, and a 200-liter copper-still. The mezcal is rested in inert steel tanks for three months before being bottled (by hand, of course!)