Dos Hombres Mezcal Artesanal Joven Tobala
Dos Hombres Mezcal Artesanal Joven Tobala
Dos Hombres Mezcal Artesanal Joven Tobala is a remarkable expression of artisanal mezcal, carefully crafted in the heart of San Luis del Rio, Oaxaca. This particular mezcal is crafted using the rare and cherished maguey Tobala (Agave Potatorum), known for its complexity and unique flavors. What sets Dos Hombres Tobala apart is not only its exceptional ingredients but also the traditional and time-honored methods used in its production.
The journey of Dos Hombres Tobala begins with the Tobala agave plants, which have been nurtured and cultivated for nearly a quarter of a century. This patient cultivation process allows the agave to develop rich and nuanced flavors, resulting in a mezcal of exceptional quality.
The traditional method of mezcal production is upheld with great respect in the creation of Dos Hombres Tobala. The agave hearts are slowly roasted in underground pit ovens, which infuses them with a distinct smokiness and earthiness. Milling of the cooked agave is done using a horse-drawn tahona, a method that imparts a unique texture and character to the mezcal.
The fermentation process takes place over 7-10 days, utilizing pure mountain spring water. This extended fermentation period allows the mezcal to develop its intricate flavors, drawing on the essence of the surrounding environment. The final step is a double distillation in traditional copper stills, further refining the spirit and preserving the essence of the agave.
The terroir of Dos Hombres Tobala is strongly influenced by the presence of Copal trees in the region. These sacred trees, known for their aromatic resin, impart their fragrant essence to the soil where the Tobala agaves thrive. The result is a mezcal that carries the essence of the land, reflecting the beauty and traditions of the region.
Tasting Notes
Shipping
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Manufacturing
Our products are manufactured both locally and globally. We carefully select our manufacturing partners to ensure our products are high quality and a fair value.
Why Gifted Pour recommends it
This is a bottle for the friend who already loves mezcal and is ready to go deeper. It comes from San Luis del Rio, Oaxaca, and is made from Tobalá agave (Agave potatorum) that the producer says is cultivated for nearly a quarter of a century. The process is traditional: hearts roasted in underground pit ovens, milled by a horse-drawn tahona, fermented for 7 to 10 days with mountain spring water, and double distilled in copper stills. In the glass, gentle smoke and earthy minerals lead to ripe plum, a seam of rich chocolate, and a floral, slightly herbal lift from local lily flowers. It closes long, with lingering smoke and a dark-chocolate bitterness. That balance makes it a thoughtful gift for a milestone birthday, a promotion, or a host who enjoys slow evenings with good company. Suggest they pour it neat into a copita at room temperature, perhaps with orange slices and sal de gusano, and take their time. It rewards attention, which is exactly what makes it feel considered.
Pairs well with
- Dark chocolate desserts — The mezcal's chocolate undercurrent and dark-chocolate bitterness on the finish echo a rich chocolate dessert.
- Rich mole with grilled meats — Its smoke, earthiness and plum sweetness stand up to the depth of mole and the char of the grill.
- Celebrating a hard-earned promotion — A layered, slow-sipping pour of smoke, plum and floral notes suits a quiet toast to a big career moment.
Questions about this bottle
What is Tobalá, and why does it matter here?
Tobalá is the maguey this mezcal is made from, 100% Agave potatorum. The producer describes it as rare and cherished, known for its complexity and unique flavors. Here the plants are cultivated for nearly a quarter of a century before harvest.
What does Dos Hombres Tobala taste like?
The nose shows subtle smokiness, earthy minerals and a gentle floral note. The palate opens with ripe plum, followed by rich chocolate and a floral, slightly herbal touch of local lily flowers. The finish is long, with lingering smoke and a pleasant dark-chocolate bitterness.
How is this mezcal made?
The agave hearts are slow-roasted in underground pit ovens, then milled with a horse-drawn tahona. Fermentation runs 7 to 10 days using pure mountain spring water. The spirit is then double distilled in traditional copper stills. Copal trees in the region also shape the terroir where the agave grows.
Is it better for sipping or for cocktails?
It is best enjoyed as a sipping mezcal, served neat in a copita at room temperature, or with fresh orange slices and sal de gusano. It also works as a premium base in cocktails. A Tobala Negroni or Tobala Old Fashioned are both suggested.
