Mezcal Vago Tobala En Barro By Tio Rey

Tio Rey's palenque sits ideally on a fertile hill near a fresh mountain spring where he crushes the roasted agave by hand and distills in clay pots, offering an ancestral en barro mezcal. The Tobala en Barro has a totally unique flavor, partly because the agaves used for this mezcal were planted in 1996, making them 17-18 years mature when they were harvested. There is such a small amount of this particular ripe agave that Mezcal Vago can only source 200 bottles a year and only for a couple of more years. However, Tio Rey just planted 40,000 more Tobala!

The more tropical environment of Sola de Vega, where Tio Rey's Palenque is, delivers complex notes of wet soil, dried stone fruits, salt & aged cheese, honey & wet grass. The tasting notes, of course, change with each unique batch.