Casa Manglar Mezcal Espadin y Tobala is a handcrafted ensamble mezcal produced in San Juan del Rio, Oaxaca, Mexico, by mezcalero Humberto Juan. It blends two agave varieties — Maguey Espadin (Agave angustifolia) and Maguey Tobala (Agave potatorum) — sourced from estate, wild, and open-market plants that are harvested after 8 to 10 years of growth.

The agaves are cooked underground for 4 to 7 days, then milled using a traditional stone tahona. Natural fermentation takes 3 to 20 days depending on ambient temperature, followed by double distillation in copper pot stills ranging from 200 to 700 liters. The resulting spirit is bottled as a Joven (unaged) mezcal at 45% ABV (90 proof).

Tasting notes include pineapple, butter, caramel, citrus, vanilla, nutmeg, clove, and a characteristic smoky finish. Casa Manglar operates two palenques with a combined monthly capacity of 12,000 liters. The brand name pays tribute to indigenous communities of the Sierra de Oaxaca region.