Tio Pesca Tobala is made with wild maguey Tobala in the remote town of Sola de Vega, Oaxaca. The town of Sola de Vega is known for its clay pot distillation, and this clay-pot distilled mezcal is made by maestro mezcalero Fernando Mitra. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.
Agave Tobala or Potatorum is native to the partial desert areas of Mexico that stretch from Puebla to Southern Oaxaca. Considered by many 'The King of Agaves', Tobala offers an authentic connection to the earth, its capricious leaves grow free of constraints, it is a wild and indomitable plant that summons travels without defined direction.
Tío Pesca is a Santa Sabia Distillery project that brings an exclusive collection of ancestral palenques to the international market. They seek to preserve traditions and processing techniques that their ancestors have transmitted from generation to generation. Santa Sabia Distillery is also involved in Pescador de Suenos Mezcal, Aprendiz Mezcal, and Vecindad Tequila.
Sola de Vega sits 1,500 meters above sea level and is considered a semi tropical ecosystem with a lot of warm wet forests surrounding the region. All of the Tio Pesca Mezcales are classified as Ancestral, they are manually crushed, fermented in wooden sabino tubs and distilled in clay pots.
AROMA: A hint of mint. A touch of funky, cream cheese.
TASTE: Dark chocolate / mint ice cream. Heat in the middle with a smoke and leather punch. Still hot on the finish – clay, salty with a strawberry jolly rancher sweetness.
ENJOY: Sipping mezcal is enjoyed slowly and with friends.