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Fósforo Tobalá Mezcal
Fósforo Tobalá is a joven, unaged mezcal made from wild-growing Agave potatorum, the tobalá maguey, which can take 8 to 15 years to mature. It is produced by fourth-generation mezcalero Aarón Alva Sánchez in the foothills near Huehuetlán el Grande, about 90 minutes outside the city of Puebla, in the state of Puebla. The piñas are cooked for five to eight days in underground pit ovens, shredded, and fermented for 10 days to two weeks in large wooden vats using only wild yeast. The fermented mash is twice distilled in a copper pot still over roughly 24 hours, with the mezcalero making careful cuts. It is bottled at 45% ABV (90 proof). The producer describes ripe fruit, bell pepper, honey and wet stone, with cooked agave, caramelized pineapple and fresh herbs, then a subtle smoky finish. The smoke stays low, so it works for people newer to mezcal as well as longtime fans of tobalá. Sip it neat from a copita, with fresh orange slices on the side. This is a 750ml bottle.
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