TOBALÁ

This agave potatorum, the agave used to make tobalá (toe-buh-LAH), was harvested in the wild at Santa Ana Tlapacoyan, near San Bernardo Mixtepec, Oaxaca, and took 12-14 years to reach maturity.

Produced in June 2023, this is José Alberto’s first batch of tobalá in nearly 5 years. Of the 240 liters that were originally made, 100 of those liters made it to export, as is the popularity in the community of José Alberto’s tobalá. The batches are typically floral and fruity, and this batch is no exception.

Production Notes

Species: Agave potatorum

Alcohol by volume (ABV): 48.5%

Maguey source: Semi-cultivated in Santa Ana Tlapacoyan, Zimatlán Region, Oaxaca

Elevation: approximately 1529 meters

Age of maguey: 12-14 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel

Batch numbers: JATO0524

Bottling: 100 liters (128 bottles)

Production: June 2023 (240 total liters)

Tech sheet (PDF)

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