Crafted by Aquilino García López, the wild-harvested tobalá used here is sourced from the Highlands near the source of the Quichapa River, at an elevation averaging around 6000 feet. Like all Aquilino's mezcals, Vago Tobalá is crafted in the traditional method at his palenque in Candelaria Yegolé, Oaxaca. This includes earthen-ovens for cooking the agaves, pinewood fermentation-vats, and a 200-liter copper-still. The mezcal is rested in inert steel tanks for three months before being bottled -- by hand, of course!
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 has a very distinctive taste. Complex, spicy. Not sweet. I wish I could remember the price I paid. I think it was on a par with a decent single malt. Probably it was cheaper. Like a fine whiskey, I drink this straight or with a splash of water. I've learned that sweetness
Herbal nose, agave, grapes, grass, pear, peppercorns, melon, and just a whiff of smoke. Sweet on the palate, peppery, melon, a little more smoke, greenage, earth, and char. Charred wood finish.
$119 @ k&l Didn’t notice much difference btw blue and red labels. Both good but plain, smooth, nothing unique.
@Becky-Gelder and i had at her aunt Alices. She found for 50$. Delicious, mildly Smokey and sweet!
gasoline smoke rubber aromas with fasts tang is SO SMOOTH with very brief sharp burn
2017. Nose- Smokey burnt rubber. Taste- sweet, leather, vegetal.
Closest flavor profiles across the whole catalog.
