Tobalá Artisanal – Puntiagudo Spirits

Puntiagudo Tobalá Artisanal 750 ml

PUNTIAGUDO OO-TOB-01, Tobalá Artisanal– 750ml Export

This small-batch mezcal was crafted by Maestro Onofre Ortiz in Bramaderos, Miahuatlán, Oaxaca, under batch number OO-TOB-01, with an ABV of 52.3%. The agave was harvested on May 26, 2022, roasted for six days in a traditional conical earthen oven using Guamuchil and Mesquite wood, and crushed with a semi-industrial shredder. Fermentation took place for seven days in open-air 1,200-liter oak vats using well water and native yeasts. Distillation was completed on June 15, 2022, in a 350-liter copper alembic, with 234 liters produced and 312 bottles filled on December 18, 2023.

The agave used for this expression is Agave potatorum, commonly known as Tobalá, which was semicultivated in Infiernillo, a nearby locality known for its remote terrain and low-intervention farming practices. Tobalá is a compact, slow-maturing agave, requiring around eight years to reach maturity. Its tight, sugar-rich core and high fiber density give it a unique aromatic concentration and a naturally creamy texture. The rocky, sun-beaten slopes of Infiernillo, coupled with its limited rainfall and mineral-heavy soil, yield agaves with exceptional complexity and intensity.

Fermentation and distillation took place in Miahuatlán, where altitude, dry winds, and native airborne yeasts play a crucial role in shaping the final profile. The well water used—naturally filtered through calcareous rock—carries a clean, slightly mineral character that integrates seamlessly into the final spirit, offering both structure and clarity. These regional and varietal factors are deeply reflected in the mezcal’s sensory expression.

These regional and varietal factors are deeply reflected in the mezcal’s sensory expression.

On the nose, it opens bright and fresh, with notes of citrus peel, white flowers, fresh butter, and yogurt. A distinct lime juice character anchors the aroma, gently rounded by subtle minerality and soft sweetness.

On the palate, it is medium-bodied with a bold initial attack and pronounced fruitiness. Lime notes evolve into a long, layered finish, where apple tartness and soft citrus notes linger, revealing the quiet strength of Tobalá and the signature clarity of Miahuatlán mezcals.

This mezcal pairs beautifully with lightly fatty meats—like pork belly or duck breast—as well as fresh salads with citrus dressings, or creamy, subtly sweet desserts such as panna cotta or goat cheese cheesecake.

This is a mezcal that speaks clearly but never shouts—best enjoyed slowly, where each sip tells the story of the mountain, the agave, and the hands that shaped it.