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Alberto Martinez distills his Tobala during La Canicula, the brief couple weeks when it does not rain in the middle of the rainy season. Their traditional palenque is 7500 feet above sea level, leading to temperatures too low at night to ferment without a stabilizer. Alberto solves this problem by adding ground local tree bark to the mash, adding nitrogen which acts as an organic stabilizer.
TASTING NOTES
Nose: bright stone fruit, flowers, and strawberry
Palate: caramel, toasted fennel, and brown butter
Finish: strong with chicory, smoke, and savory notes
PRODUCTION NOTES
Distiller: Alberto Martinez
Region: Santa Catarina Albarradas, Oaxaca
Agave: Tobala (agave potatorum)
Milling: By hand with axes and wooden mallets
Fermentation: In stone with Encino bark
Distillation: Double distilled in clay pots
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