El Mero Mero Tobala Mezcal

MEZCAL REVIEW NOTES:

About this mezcal
“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.”

About the Producer
“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.”

Reviewer Tasting Notes
“Presents aromas of milk chocolate, cheese, and earthy notes. Flavors commonly include fruit (pineapple, papaya, apple), cooked agave, chocolate, earth, minerals, and grass, with a peppery finish.”

QUICK FACTS -

NOM:    NOM-O282X
Mezcalero:    Justino Garcia Cruz
Maguey:    Tobala
Agave:    Potatorum
Distillation:    Copper
Style:    Joven
State:    Oaxaca
Town:    San Dionisio Ocotepec
ABV:    48%
Age of plant:    12-15 years