Mezcal Quiéreme Mucho Tobalá is a 100% wild distillate (Agave Potatorum) harvested in the mountains of San Pedro Taviche, Oaxaca, after a natural maturation of more than 12 years. It is characterized by its complex aromatic profile of white flowers and minerals, obtained through artisanal copper distillation. Each bottle is hand-painted by Zapotec women artists, guaranteeing an unrepeatable collector’s item (1 of 1).
Technical comparison between mass production and our heritage custody.
| Mezcales “Tipo Tobalá” (Commercials) | Quiéreme Mucho Tobalá (Master Curated) |
|---|---|
| Agave blendsTheyoften mix a little Tobalá with Espadín to lower costs, losing floral purity. | 100% Agave PotatorumPurezaabsoluta. We only use wild ripe hearts selected by hand in the sierra. |
| Accelerated ripening They usefertilizers in nurseries to grow fast (5-6 years), sacrificing flavor. | Geological Time We respectthe natural cycle of the mountain (10-12+ years). The agave “eats” minerals from the soil slowly. |
| Paper LabelStandard bottlesthat end up in the trash. | Zapotec CanvasEachbottle is a hand-painted work of art. You invest in liquid and visual culture. |
Tobalá is known as the “King of Mezcals” because of its rarity and low yield (many kilos of pineapple are needed for one liter of mezcal).
Botanical Species: Agave Potatorum (Silvestre).
Collection Zone: Rocky and shady slopes of San Pedro Taviche, Oaxaca.
Ripening: 10 to 14 years (natural slow cycle).
Nose: Explosion of white flowers (jasmine, orange blossom), mountain honey and a touch of wet mineral (“wet earth”).
Palate: Silky and compact texture. Notes of orange peel, soft spices and an elegant and long aftertaste.
Food Pairing: Medium mature cheeses, white chocolate or fruity desserts. Avoid strong spicy flavors that could dull its delicacy.
Producing Tobalá in San Pedro Taviche, Oaxaca, is not agriculture; it is a quest. Being a 100% wild species that grows on rocky and shady slopes, we cannot “plant” it in rows. We must find it.
Our process respects the geological time of the mountain:
Ethical Harvesting (Wild Harvest): We only harvest Potatorum agaves that have reached full maturity (10 to 14 years) and have already released their seeds, guaranteeing the sustainability of the ecosystem.
Demanding Performance: Tobalá is small and low in water. To obtain a single liter of this elixir, we need to harvest up to
Cooking and Grinding: We cook the hearts in a Conical Stone Oven with oak wood and grind them in Tahona (volcanic stone), allowing the fibers to release those unique floral aromatic precursors.
Precision Distillation: Double distillation in copper stills. This is where the master mezcalero separates the alcohols with a scalpel to eliminate aggressiveness and leave only the essence of white flowers and minerals.
It is a question of yield and rarity. The Tobalá pineapple is very small (like a soccer ball) and low in sugars compared to the Espadín. We need to harvest
It is our number one priority. At Quiéreme Mucho, we practice responsible harvesting: we only cut mature agaves (capons) that have already spread their seeds or offspring, and we maintain active reforestation programs in the area to ensure that the forest remains alive for future generations.
Observe the strokes. We do not use stencils or printers. Each artist captures his or her vision, colors and iconography that day. Your bottle has a serial number that identifies it as part of a limited, handcrafted batch.
The Bottle: A Zapotec Canvas A mezcal that took 14 years to make cannot go in an industrial bottle. Each bottle is
Guarantee of Excellence (E-E-A-T) This obsessive dedication to quality earned us 11 International Medals in 2017. We are not looking for awards, we are looking for the purest expression of Oaxaca, but the recognitions confirm that the difficult path is the right one.
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