Our Tobalá is made by the maestro mezcalero Don Marcos Brena with his son Eleazar Brena. Mezcal Noble Coyote is a pioneer in the cultivation of Tobalá which only 15 years ago was only sourced from the wild. Today most of our Tobalá is cultivated in the area around the village of San Luis Amatlán in Oaxaca. In fact, our piñas are often two to three times bigger than the average Tobalá that are now being prematurely harvested from the wild. As a result, Noble Coyote can offer an excellent Tobalá in a sustainable manner.

The agaves used to make our Tobalá mezcal are ground using mallets and are then cooked in a traditional floor oven. The cooked agaves are then fermented in traditional open air sabino tubs. The mezcal is then distilled twice using an alembic still.

Noble Coyote Tobalá is very floral and has fruity notes. The nose opens with smoky bacon and fireside smoke aromas, with wood and spice. Smoke gives way to bacon fat, earth, dried orange peel and pepper into a long robust finish.