San Dionisio Ocotopec, Oaxaca
El Mero Mero Tobala is made with the Tobala varietal of agava that is crushed by tahona, fermented in Encino Oak tubs, and distilled in copper. The arid region of San Dionisio Ocotopec, where this mezcal is made, is known for producing agave with high sugar content, which can come through in the flavor and complexity of the mezcal. 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.