“ Sustainably harvested Tobala cenizo from northern valleys of Puebla ”
“ Aromas: medicinal hues with pete like smoke; Flavors: caramel, citrus and apple peel ”
AGAVE POTATURUM Sustainable harvested agave from northern valleys of Puebla. This agave potatorum, commonly known as Tobalá is called Cenizo in Puebla. This is the largest field of sustainably cultivated maguey tobalá in Mexico, in large part thanks to the vision of the Alva family. This maguey takes between 8 and 11 years to reach maturity before it can be harvested. On average it takes between 14-16kg of maguey to produce 1 liter of mezcal.
DON FEDERICO VALENTÍN ALVA IBAÑEZ From a long line line of mezcal producers, Don Aaron, the 4th generation mezcalero, has been honing his practice since a child. His father, Don Federico, pictured left, supervises the production process.
PALENQUE Water: combination of fresh river water and deep well water Cooking of Agave: Cooked in a lava rock line pit for 3 days Milling: Crushed in a mechanical shredder Fermentation: 5 days in regional oak tanks Distillation: copper alamebic still