El Mero Mero Tobala is made with maguey Tobala that is crushed by tahona, fermented in Encino Oak tubs, and distilled in copper. The arid region of San Dionisio Ocotopec, where this mezcal is made, is known for producing agave with high sugar content, which can come through in the flavor and complexity of the mezcal. The limestone-rich soil of this region can be harsh on the maguey Tobala, which take 12-15 years to reach maturity in this area. Due to the long maturation times, only small batches of 150-200 bottles of Tobala can be made at once.
El Mero Mero Tobala Mezcal Tasting Notes
Nose: Nose is complex yet not overwhelming.
Palate: This is extremely rich and very balanced in flavour.
Finish: Lingering finish.
Distillery Information
El Mero Mero considers itself “The Mezcalero’s Mezcal” and began operations in 2011. All production is overseen by mezcalero Justino Garcia Cruz. The bottle label is designed by Carlos Zerpa, one of the most important Latin American contemporary artists. Senor Cruz and the surrounding mezcaleros are starting to slowly and carefully cultivate agave Tobala and Tepextate in order to develop more sustainable production practices.
