Tobala-Tepextate Ancestral – Puntiagudo Spirits

The Ancestral Art of Tobalá–Tepextate Mezcal

In the hills of Santa Catarina Minas, Oaxaca, a happy accident led Maestro Rolando Ángeles to create something truly special. When his farmer friends delivered more agave than agreed, Rolando—not wanting to let his friends down—decided to accept (and pay for) the excess, quickly adapting the agave distribution during fermentation to craft three unique batches. This one—a bold blend of 60% Tobalá from Infiernillo and 40% wild Tepextate from San Pedro Quiatoni—is a spontaneous masterpiece. Distilled at 48% ABV, it’s a vibrant expression of tradition, terroir, and serendipity.

Wild Agave Heritage
The magic begins with agave plants that have witnessed between 8 and 15 seasons in Oaxaca’s diverse landscape. These slow-growing succulents develop complex sugars and characteristics that define the spirit’s remarkable depth. For this batch, 240 kg of Tobalá and 180 kg of Tepeztate—corresponding to the agave excess delivered—were utilized.

Earth, Fire, and Time
Following the August 2022 harvest, the agave hearts underwent traditional roasting in a conical earthen pit. For five days, the piñas slowly transformed beneath the earth, kissed by the smoke of Guamúchil and Mesquite wood—a specific combination that speaks to the maestro’s tradition and preference. The ancestral production continued with hand-crushing using machetes and wooden mallets, avoiding mechanical methods entirely.

Nature’s Fermentation
In 1,000-liter pine vats, the crushed agave fermented naturally for nine days using only well water and wild yeasts native to the palenque. This unhurried process allows the environment’s microflora to impart their distinctive signature to the developing spirit.

Clay Pot Alchemy
On October 11, 2022, the spirit underwent double distillation in a traditional 100-liter clay pot still. This ancient method contributes mineral notes and textural qualities that define the finest ancestral mezcals. This meticulous process yielded just 25 delicious liters. The spirit then rested in glass for over two years before being hand-bottled on March 15, 2025, yielding a mere 32 bottles of liquid heritage.

The Experience
In the glass, this small-batch jewel reveals an intense aromatic tapestry of cooked maguey, damp bread yeast, and wet wood, lifted by whispers of fresh green apple. The palate journey begins warm and vibrant with fruit and vegetal notes, while smoke, mineral, and roast elements emerge to create a balanced, contemplative finish.

This expression pairs beautifully with grilled vegetables, roasted meats, or dark chocolate—companions that honor its smoky character and subtle fruit essence.

For the devoted mezcal enthusiast, this bottle represents not merely a spirit but a cultural artifact—a liquid testament to Oaxaca’s enduring traditions and the hands that preserve them.