Inspiration
We are honored to carry on the legacy of Maestro Mezcalero Fernando Santibañez, who defined the essence of Xicaru. With each bottle of this Tobalá Mezcal, we pay tribute to Fernando — extraordinary husband, father, and friend — for his passion, hard work, respect, and patience.
Production
Tobalá prefers rocky, shaded soil at higher altitude. It only grows from seed, takes 10-15 years to mature, and is one of the smallest magueys in terms of size and yield. We harvest the finest Tobalá and roast it for a minimum of four days. It is then tahona mashed, naturally fermented, and double distilled to a final proof of 94.
| Origin: Oaxaca, Mexico |
Wood: Mesquite & ocote |
Still: Copper alembic |
| Palenque: Matatlán |
Mash: Tahona method |
Distillation: Double |
| Maguey: 100% tobalá |
Fermentation: Natural |
Proof: 94 |
| Oven: Conical stone |
Fermentation Tank: Pine vat |
Nom: F193D |
| Origin: Oaxaca, Mexico |
Wood: Mesquite & ocote |
| Still: Copper alembic |
Palenque: Matatlán |
| Mash: Tahona method |
Distillation: Double |
| Maguey: 100% tobalá |
Fermentation: Natural |
| Proof: 94 |
Oven: Conical stone |
| Fermentation Tank: Pine vat |
Nom: F193D |
Tasting Notes
Xicaru Tobalá Mezcal has a crystalline appearance with aromatic notes both floral and intensely herbal. On the palate it tastes pleasingly earthy and semi-sweet, with the subtlest hint of smoke. The finish is long-lasting and pleasant.
click here for detailed tasting notes
The Jaguar and the Tobalá
Our bright green label reflects the vibrancy of Tobalá; the deep purple hue is found in the sharp, spiny tip of each leaf. The chain-embroidery pattern represents the heritage of Fernando’s hometown of Tehuantepec. And the city of Tehuantepec itself was named after the fearless jaguar, which Xicaru Mezcal proudly calls its own.