Wahaka Mezcal

Joven Tobala

Wahaka Mezcal is produced by the family of 5th Generation Maestro Mezcalero Alberto Morales with help from the community of San Dionisio Ocotepec, Oaxaca. It is made from wild 100% Agave Potatorum (Tobala) with harvesting maturity of 12-15 years. The Agaves are roasted in an earth pit, mashed with stone Tahona and naturally fermented in open air wooden vats without any enzymes or accelerants. It is then double distilled in a copper still delivering an authentic 25 day artisanal hand crafted product from wild harvested agave tobala plants which are sustainably replanted in the hills of San Dionisio Ocotepec every year.
Wahaka Tobala is made with the tiny maguey Tobala. It is a wild plant that grows in the highlands, often on rugged mountain sides and rocky cliffs. Not only is foraging for the Tobalá a challenge, but its smaller size means a significantly larger number of plants are needed to produce this Mezcal. 
Adventure is part of every Tobala’s story. Hidden within the mountain cliffs of Oaxaca's Sierra Madres, this agave reveals itself to only those determined to experience its exceptional taste. No wonder it’s the crown jewel of mezcal.
Agave type: Tobalá grown in the wild, harvested after 12 years
Soil/habitat: Yellow soil in the highlands with mountainous terrain
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula
Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood
Mill: Crushed in tahona (circular millstone)
Fermentation: 10-12 days in pine vats with wild (natural) yeast
Distillation: Twice distilled in copper stills
Aging: None.