Convite Mezcal Tobala

Convite's Tobalá earned a near-perfect score from a Mezcal Reviews taster who praised its trail-mix finish and called the mouthfeel and heft perfect. Tobalá is the truffle of the agave world — a small Agave potatorum that hides in the shade of oaks on rocky highland slopes, yields about an eighth of what espadín does, and takes over a decade to mature — and Convite, Oaxaca's top-selling mezcal, treats it with care. Founded in 2013 and Oaxacan-owned, the brand is made in the Zapotec mountains of San Baltazar Guelavila by brothers Cosme "Tucho" and Daniel Hernández, the sixth generation of master distillers in their family: wild tobalá, cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented with spring water, and double-distilled in a copper alembic, bottled at around 46% ABV; check your label. Convite describes it as fruity and distinctive — exceptionally delicate, smooth, and floral, with the fineness of velvety cinnamon and cocoa. Expect a fragrant nose of tropical fruit, honey, and white flowers over a whisper of smoke, opening into a rich, rounded, almost sweet palate of ripe fruit, cooked agave, cinnamon, and cocoa with a creamy texture, finishing long and nutty — that trail mix. Honest note: a sipper at a sipper's price, for drinkers who've had espadín and want to understand tobalá's cult. In a copita, neat, with an orange slice and sal de gusano. Convite's most elegant bottle.

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