This expression from El Occidental comes from the mountainous canyons of Puebla, where Maestro Antonio Galindo works with Potatorum (maguey papalometl)—a species known for its sweetness and mineral-driven character.
Produced in Acatlán de Osorio, the agave is cooked for three days in an underground oven with wood and stones, then milled mechanically to extract its full intensity. Fermentation takes place in 1,100L wooden vats using deep well water and native yeasts, allowing the environment to shape the profile.
Double distilled in a copper alembic, the result is a spirit that balances brightness and depth. The nose is salty and vibrant, opening into a palate that is slightly acidic and mineral, with a long, structured finish of cooked agave. The texture is silky with a medium body, giving it both clarity and persistence.
If you want to cash out on a Tobala Agave this is a safe bet and a bang for the buck!
This is the first Mezcal from Puebla in our lineup!
Technical Details
- Maestro: Antonio Galindo
- Town: Acatlán de Osorio, Puebla
- Ecosystem: Mountain and canyon
- Species: Potatorum (Maguey Papalometl, also commonly known as Tobalá)
- Oven: 3 days underground with wood and rocks
- Milling: Mechanical roller mill
- Fermentation: 1,100L wooden vats, deep well water, wild yeast
- Distillation: Double distillation in copper alembic
- ABV: 47,3% (might change in future batches)
- Volume: 700ml
Tasting Notes
- Aroma: Salty, bright, fresh, light smoke
- Taste: Slightly acidic, mineral, cooked agave
- Texture: Medium body, silky
Profile Summary
A mineral-forward mezcal with saline brightness, structured acidity, a hint of sweetness and a long agave-driven finish.
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