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The Lost Explorer Mezcal Tobala
The Lost Explorer Mezcal Tobalá is made by maestro mezcalero Fortino Ramos Floreán at his palenque in San Pablo Huixtepec in Oaxaca's Valles Centrales, NOM-O404X, a producer with around 40 years in mezcal who has been a partner in the brand since 2020. Tobalá is Agave potatorum, a small wild maguey that grows in rocky highland terrain and is harvested here at an average of 10 years; its low sugar means roughly 22 kilograms of agave per liter, double what Espadín requires. The piñas are cooked in a mix of brick ovens and volcanic-rock pit ovens, milled, fermented with wild yeast and spring water in open oak vats for five to eight days, then distilled twice in small direct-fired copper alembic stills. It is brought to 42% ABV (84 proof) with spring water and hand-bottled in a pebble-shaped recycled-glass bottle with a beeswax-dipped natural cork. The producer describes it as an earthy expression with tobacco, cocoa, vanilla and leather, balancing wood aromas against umami; Mezcal Reviews tasters add melon, cedar, white pepper and coconut water on a creamy, full-bodied palate. The brand plants three wild agaves for every one harvested.
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