Tobalá is one of the most sought after species of wild agave, grown in stony soil in Oaxaca. Mala Idea, which translates to "bad idea," based on the crazy decision to cultivate such species for mezcal, uses 100% tobalá maguey harvested at 12-14 years old. It's roasted for 72 hours in an earthen oven, crushed by tahona and fermented for 5 days using local yeast in exposed pine vats. The mixture is double-distilled in copper pot-stills before direct bottling.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 6 parsed reviews.
This mezcal is one of the smoothest I've tasted, all the earthy warmth you would expect from a tobala, but such a sweet and smooth finish. Very well balanced, rich and slick. A keeper for sure
Please see my reviews on Mala Idea's Cuishe. The same holds true across their lines.
It is a mezcal full of notes and stony flavors. the real flavor to the floor oaxaca
Tobala estupendo, suave con toques de aceituna.
Excelente !!! MALA IDEA top de los mezcales
Exquisito
Closest flavor profiles across the whole catalog.
