Maguey Tobalá (Agave potatorum Zucc.), known by its initial bud of the floral scape commonly called quiote, is a native plant of Mexico that plays a crucial role in the production of one of the country's most emblematic distillates: Mezcal. This agave is particularly prized by mezcal masters because of its aromatic complexity and its ability to reflect the terroir of the arid and semi-arid regions where it grows.
The quiote, which emerges before flowering, is an indicator that the agave is ready to be harvested. At this point, the plant has accumulated a rich reserve of sugars in its pineapple, which will be cooked, fermented and finally distilled to produce Mezcal. The Tobalá Maguey is smaller compared to other agaves used for Mezcal, resulting in a limited production and, therefore, a highly valued product with a denomination of origin.
The uniqueness of Tobalá Mezcal lies in its distinctive flavor, with notes ranging from herbal and floral to fruity and mineral. This drink is not only a delight for the palate, but also a cultural expression of the communities that have perfected its elaboration over generations, keeping alive the traditions and respect for the land that provides them with this precious maguey.
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