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Whisler’s, the acclaimed bar in East Austin, recently opened Mezcalería Tobalá, a Mezcal-centric bar. The new addition is located upstairs with a view into the main bar below in a refurbished storage space; it will be open Thursday through Saturday evenings starting at 9pm.
Mezcaleria Tobalá features an array of mezcales served in a traditional veladora (votive) glass or clay copitas. Mezcal is distilled from the commonly cultivated Espadin agave native to Oaxaca. Mezcalería Tobalá is named after the most sacred agave in Mezcal production. Several other species of agave are used in mezcal production and Tobalá prides itself on reflecting this diversity.
The quaint yet comfortable space includes a cupboard imported from Hidalgo, Mexico, reportedly from the 1940’s which is used as the back bar. The front bar is topped with a 150-year old raw slate. The walls are graced with old photos, art and lined with wooden benches. A collection of records play on vintage stereo equipment. “It is very common to walk into a bar in Oaxaca and have it feel like you’re in someone's living room or patio and we wanted to duplicate that feeling,” said Twohey and Aguliar.
Tobalá aims to provide an authentic mezcalería experience and pay respect to the culture and traditions of the people of Oaxaca, Mexico.
Both Scranton Twohey and Cesar Aguilar, owner and general manager respectively, have a passion for the Mexican-based spirit and put countless hours of research and planning into the new space. Twohey opened Bar Illegal, the former mezcal bar located behind the popular Clive Bar. Aguilar comes from a mezcal background as bar manager of La Condesa, and is an aficionado of the culture, people and traditions surrounding the elixir. With their experience and creative flair combined, the final product is a tribute to the legendary drink.
The bar carries a collection of wild varieties including Mexicano, Madre Cuixe, Arroqueño, Tobalá, Ensamble en Olla de Barro, some rare Espadin and is served two ways. Guests can order a half-pour (3/4 of an ounce) in a clay copita or a full pour in the traditional veladora glass. Prices start at $9 up to $30 per pour. For an additional $3, guests can order mezcal served in the traditional setup with orange slices dusted with sal de gusano (larvae that feed off the succulent leaves of the agave, which are gathered, dried, and mixed with dried chilies, spices, and sea salt) - a “must-try,” according to Aguliar. The bar also serves customized Mezcal chocolates, produced by Peruvian Chocolatier, Cesar Ramirez, for $3.
As Whisler’s approaches its one-year anniversary in June, sipping Mezcal at Mezcalería Tobalá is the ideal way to celebrate. For more information, visit Facebook or www.whislersatx.com
Mezcaleria Tobalá features an array of mezcales served in a traditional veladora (votive) glass or clay copitas. Mezcal is distilled from the commonly cultivated Espadin agave native to Oaxaca. Mezcalería Tobalá is named after the most sacred agave in Mezcal production. Several other species of agave are used in mezcal production and Tobalá prides itself on reflecting this diversity.
The quaint yet comfortable space includes a cupboard imported from Hidalgo, Mexico, reportedly from the 1940’s which is used as the back bar. The front bar is topped with a 150-year old raw slate. The walls are graced with old photos, art and lined with wooden benches. A collection of records play on vintage stereo equipment. “It is very common to walk into a bar in Oaxaca and have it feel like you’re in someone's living room or patio and we wanted to duplicate that feeling,” said Twohey and Aguliar.
Tobalá aims to provide an authentic mezcalería experience and pay respect to the culture and traditions of the people of Oaxaca, Mexico.
Both Scranton Twohey and Cesar Aguilar, owner and general manager respectively, have a passion for the Mexican-based spirit and put countless hours of research and planning into the new space. Twohey opened Bar Illegal, the former mezcal bar located behind the popular Clive Bar. Aguilar comes from a mezcal background as bar manager of La Condesa, and is an aficionado of the culture, people and traditions surrounding the elixir. With their experience and creative flair combined, the final product is a tribute to the legendary drink.
The bar carries a collection of wild varieties including Mexicano, Madre Cuixe, Arroqueño, Tobalá, Ensamble en Olla de Barro, some rare Espadin and is served two ways. Guests can order a half-pour (3/4 of an ounce) in a clay copita or a full pour in the traditional veladora glass. Prices start at $9 up to $30 per pour. For an additional $3, guests can order mezcal served in the traditional setup with orange slices dusted with sal de gusano (larvae that feed off the succulent leaves of the agave, which are gathered, dried, and mixed with dried chilies, spices, and sea salt) - a “must-try,” according to Aguliar. The bar also serves customized Mezcal chocolates, produced by Peruvian Chocolatier, Cesar Ramirez, for $3.
As Whisler’s approaches its one-year anniversary in June, sipping Mezcal at Mezcalería Tobalá is the ideal way to celebrate. For more information, visit Facebook or www.whislersatx.com
