Del Maguey, one of the most widely available mezcals in the States, started out using mostly Espadín, but shifted to focusing on limited-production “single village” mezcals after their Tobola mezcal (see below) caused waves
in bartender circles.
Tobala: Tobala, Ivy says, is “the truffle of agave” because it is foraged at high elevations in Oaxaca and is rich in flavor. The agave for this limited-production bottling grows in a more tame environment amidst a rose garden. It’s savory yet delicate, with some cinnamon and mushroom notes.