“Subtle ower undertones and long aftertaste in the palate. Very sweet with light hints of vanilla and cinnamon".

 

Maguey Used / Scientic Variety: 100% Tobalá (Agave Potatorum Zucc.)

 

City, District and State of harvest: San Baltazar Guelavila, Municipality of San Dionisio Ocotepec, District of Tlacolula, Oaxaca State.

 

Terroir and Ph: Red soil with high concentration of minerals from 6.0 to 8.0ph.

 

Ripening time: 12 years.

 

Oven type, wood used and cooking Time: Conical Underground oven, Pine and oak and four days of cooking.

 

Mill Type: Tahona, Stone mill pulled by horse.

 

Fermentation Water: River Water.

 

Fermenter type and Days of fermentation: Wooden tubs made of juniper or pine. Fermentation in four days (in summer) and eight days (in winter), depending on the weather as fermented outdoors.

 

Maestro Mezcalero: Pedro Hernández.

 

Distiller Type: Copper Alembic.

 

Number of Distillations: 2.

 

Alcoholic Correction: Puntas and Colas are separated, only the Cuerpo is used.

 

Alc. Vol: 47.0%

 

Net. Cont.: 700 ml.

Koch Tobalá

140,00 €Price