Tres Tribus Mezcal Tobala

Appearance:
Clear and bright with high viscosity, leaving long, elegant legs on the glass.

Nose:
Fragrant and layered. Cooked pineapple, ripe figs, and quince lead the charge, followed by a gentle floral lift of jasmine and a backdrop of toasted cacao and wild herbs.

Palate:
Silky and rich with evolving complexity.

Fruity: Pineapple compote, dried fig, stewed quince

Floral: Honeysuckle, jasmine blossom

Earthy & Sweet: Agave nectar, roasted cacao bean

Mineral: Volcanic stone and a faint saline edge from the highland terroir

Finish:
Long, clean, and elegant. A graceful echo of tropical fruit, dark chocolate, and herbal spice lingers beautifully on the tongue.

Neat:
Best enjoyed in a clay copita or jicara to fully appreciate the subtle fruit, floral, and earth notes. Let it breathe before sipping for a fuller aromatic experience.

Traditional Pairing:
Serve with orange slices dusted in sal de gusano to complement the mezcal’s natural sweetness and complexity.

Food Pairings:

Grilled duck with fruit glaze or mole manchamanteles

Goat cheese and fig tartines

Dark chocolate with sea salt and nuts

Fresh ceviche with citrus and herbs to highlight the mezcal’s brightness

Cocktail Use:
While best sipped neat, Tobalá can elevate refined cocktails:

Mezcal Old Fashioned: With fig syrup and chocolate bitters

Floral Sour: Jasmine tea syrup, lime, and egg white for a silky twist