NETA Tobaziche

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For the making of this batch, Don Tomás and his sons selected six medium-sized, but capón, Tobaziche magueyes from a rocky, white parcel from a neighboring village known for the quality of their maguey. After roasting for five days, the six piñas were separated from the rest of the contents of the oven and worked apart. The result was a delicious 60 liters made available in a special release in collaboration with Agavera in Berlin. When presented to the judges of the 2021 Berlin Craft Spirits festival, it received a 95.25 point grading and was awarded a gold medal and Best in Class for agave spirits.

  • Maguey(es): Tobaziche (Agave karwinskii var.)
  • Provenance of the maguey: locally cultivated
  • Producer: Tomás García Cruz and Sons
  • Region: Logoche, Miahuatlán
  • Date of production: October 2018
  • Soil type: Rocky, white soil – Piedra pedgregosa
  • Rest time after harvest: Four days
  • Oven: Conical earthen oven; Five days with mesquite wood
  • Rest time after oven: Two days
  • Maceration: Machete and mechanical shredder
  • Fermentation: Native yeasts; Montezuma cypress sabino wood vat
  • Dry fermentation time: Three days
  • Wet fermentation time: Eight days
  • Distillation: 2x in copper pot stills
  • Final composition: Heads, hearts, and a touch of colas
  • Batch size: 60L
  • ABV: 45.1%

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