“ Sustainably harvested Tobala cenizo from northern valleys of Puebla ”
100% maguey ‘tobalá’ /Agave Potatorum
S.N. Huajuapan, Puebla
Double Distilled in copper pots
“ Aromas: medicinal hues with pete like smoke;
Flavors: caramel, citrus and apple peel ”
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.
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
“Mercado del Carmen”
In Puebla, occasionally is drunk with fresh corn tortillas with mole poblano, (a regional specialty), as well as candied sweet potatoes.
2 oz Mezcales de Leyenda Puebla
1 oz fresh pineapple juice
1 oz fresh lime juice
1/2 oz honey
2 dashes of habanero bitters