Tobala - Santa Inés Sola

Share it with your very best friends from your favorite copitas.

For the May 2018 batch, Florian selected just mature maguey Tobala (A.Potatorum) for harvest. The agaves were then roasted in the palenques small stone-lined earthen horno. After fermentation in classic wooden slatted tinas, the multi-disciplin palenque comes in to play.

For this batch Florian chose to distill first in the copper alembic, and then run the second distillation in the small sola de vega style clay pots. It’s highly unusual to see this mixed method.

Florian has a technique with the copper stills that we’ve not spotted elsewhere. These wooden boards are inserted into the still to keep the bagaso (agave fibres) from touching the metal bottom of the boiling pot - protecting against burning during the first distillation and avoiding any potential bitter charred flavours. Smart.