Fuego y Humo Tobala is produced by Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca.
Fuego y Humo Tobala
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|Brand:||Fuego y Humo Mezcal|
|Mezcalero:||Jose Manuel Mendez|
|Town:||San Dionisio Ocotepec|
|Website:||https://fuegoyhumo.com/, opens in new window|
About this mezcal
Fuego y Humo Tobala is produced by Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca. Since the tobalà agaves are wild, José drives for hours into remote areas of Oaxaca for harvesting. He then hikes further into the hills to find the mature agaves at peak readiness. The agaves are cooked in an underground pit oven, milled by tahona, fermented in pine wood tanks with open air yeasts, and double distilled in a copper still. Tasting notes from the brand: Sweet cream frosting throughout the smell and taste. Notes of vanilla, cinnamon and white chocolate on the palate. A woody finish.
Fuego y Humo Mezcal
Fuego y Humo Mezcal is produced by 3rd generation maestro mezcalero Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca. José’s father, and both sets of grandfathers, were mezcaleros. From these generations, the trades and tricks of mezcal production have been passed down and not much of the actual process has changed. José still proudly produces mezcal the way his father taught him and his father before that. His father (Manuel) still helps José from time to time, although he is officially “retired”.
Through this familial lineage, he was taught all aspects of becoming a mezcalero which focus on the artisanal practices and methods.
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