El Mero Mero Tobala Mezcal is a premium mezcal that offers a unique tasting experience, reflecting the rich heritage and meticulous craftsmanship of mezcal production in Oaxaca, Mexico. Distilled from the maguey Tobala, a small wild agave variety found in the mountains, it requires a large number of plants due to its size, and the agave takes more than 12 years to mature, adding to the exclusivity of this mezcal. Tobala, known for its high sugar content, which is evident in the mezcal's complex flavor profile. This mezcal is made in San Dionisio Ocotopec, an arid region where the limestone-rich soil adds unique characteristics to the agave, impacting the final taste of the mezcal.
The process of making El Mero Mero Tobalá includes crushing the maguey Tobala by tahona, fermenting in Encino Oak tubs, and distilling in copper. The agave takes 12-15 years to reach maturity in this area, and the challenging growing conditions contribute to the mezcal's flavor.
Presenting a very round and pleasing experience; the flavors are described as a mix of sweet chocolate and cheese, with a sweet grassiness and light smoke, making it an infinitely quaffable and delicious mezcal. It is recognized for its cream cheese and milk chocolate nose, with added grassy notes and minerals on the taste. The mouthfeel is not particularly sweet, but it has a medium finish that brings in some light spice and fades gracefully.
Another unique aspect is its earthy characteristic, with the nose reminiscent of being in a greenhouse and a soft entry with reserved sweetness. The flavors open with produce and mineral, leading to a lingering slight black pepper finish. This mezcal is appreciated for its natural taste and the way its flavors deepen and improve over time.
In summary, El Mero Mero Tobala is an exceptional mezcal that stands out for its earthy and complex flavor profile, distinct nose, and smooth palate. Its production process and the time taken for the agave to mature contribute significantly to its unique characteristics
