This Tobalá is distilled by Alberto Martinez and his son-in-law Reynaldo at their palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Tobalá was wild-harvested from up to 8,000 feet above sea level. Due to the cold nights at this elevation, the bark from a native oak treecalled encino de agua is combined with the mashed agave and spring water in the concrete tanks to help stabilize the fermentation process. The resulting spirit showcases an engaging and delightful balance of sharp herbs, overripe fruits and minerality with a long-lasting mouthfeel.

This Tobala is hand harvested, cooked in volcanic rock lined pits and then milled by hand with wooden mallets. Fermented In stone with encino de agua (oak bark) to stabilise. Finally double distilled in clay pots with spring water.