Pluma Negra Tobalá Mezcal

The wild tobalá agaves used in Pluma Negra Tobalá Mezcal grow at an elevation of 3,800 to 5,000ft, taking between 8 to 12 years to mature. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation, before being double-distilled in 250-300l copper-pot stills.

Pluma Negra Tobalá Mezcal Tasting Notes

Nose: This mezcal has chocolate, plum, tobacco, nutmeg, and floral aromas.

Palate: Tropical pineapple and mango notes, along with minty and herbal undertones.

Finish: Long, light, and fresh with a touch of cinnamon.

Distillery Information

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernández crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernández family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadín, the Tobalá, and the Tepeztate.

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