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Espina Negra Tobalá Mezcal
Espina Negra is a family mezcal from Santa Ana del Río, a village of roughly 500 people about 80 kilometers from Oaxaca City, where brothers Mayolo, Honorato and Roque Cruz Molina carry on a craft their family has practiced for four generations. This bottling is made entirely from wild Tobalá, Agave potatorum, a small, broad-leafed mountain maguey that grows wild rather than in cultivated fields and is harvested at around 10 to 12 years of age. Production is fully traditional: the piñas are roasted in an underground pit oven, crushed with a stone tahona, and double distilled in copper stills before bottling at 45% ABV. Tobalá is one of the most prized wild agaves in Oaxaca because each plant is small and yields very little, so it takes a large number of them to fill a single batch, which is why Tobalá mezcals are made in limited quantities and sell at a premium over Espadín. The same family also makes an Espina Negra Tepeztate in Santa Ana del Río, which VinePair rated 93 points in 2024. Pour it neat at room temperature in a copita or small glass, and take your time with it.
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