TOBALÁ

MAESTRO

Enrique Jiménez

MAGUEY (AGAVE)

Tobalá (A. Potatorum)

VILLAGE

Santiago Matatlán, Oaxaca

OVEN / FUEL

Earthen pit / black oak

MILL

Tahona

FERMENT

Wild fermented in pine vats for 4-7 days (with bagasso)

DISTILLATION

2x in 500 liter alembic of copper (with bagasso)

NOTES

Aroma – Bright fruit, light smoke and minerals

Taste – intense and complex mix of fruits and minerals with a long briny

finish

Texture – bright acidity, unctuous mouthfeel

ABV

Varies by batch