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El Mero Mero Mezcal 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 ca 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. 

El Mero Mero Mezcal Tobala has fruit on the nose with notes of grapefruit and buttermilk on the palate. They are cultivating Tobala to increase sustainability.

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