San Dionisio, Ocotepec, Oaxaca - few mezcals originate from this region. With very little rainfall, the agave grows low to the ground in order to absorb as much water as possible. Just like grapes, this stresses the plants out, creating more sugar, and in turn more flavor. The limestone rich soil has lots of minerals and helps the agave retain water in the arid climate.
Maestra Mezcalera: Hidelberta Martínez Hipólito
El Mero Mero Tobala is made with agave Tobala that is crushed by tahona, fermented in Encino Oak tubs, and distilled in copper. The limestone-rich soil of this region can be harsh on the agave Tobala, which take 12-15 years to reach maturity in this area. Due to the long maturation times, only small batches of 150-200 bottles of Tobala can be made at once.