The Tobalá agave is one of the oldest and most widespread agaves in Oaxaca. Unlike other magueys, Tobalá grows in chalky soil with little rain.
To create Grulani Tobalá, we need between 17 and 20 kg of maguey per bottle. Depending on whether it’s the dry or rainy season, Tobalá is fermented for 3-5 days in pine wood vats and subsequently distilled twice in a copper still. The first distillation, or simple distillation, of Tobalá can reach up to 30% ABV.
Process
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100% Tobalá magueys(Agave Potatorum)
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Cooked in an earthen ovenfor 5 nights and 4 days
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Crushed with a stone millpulled by a horse
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Fermented for 3-5 daysin pine wood vats
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Distilled twicein a copper still
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Adjusted with spring wateruntil reaching 46% ABV
- 700-750 ml
- 200 ml
This type of wild agave is characteristic to the dry, interior lands of the Sierra Madre del Sur and the Sierra de Oaxaca, where it thrives in the mountainous terrain. Tobalá develops well in rocky soils with a high clay content, much like those of San Baltazar Guelavila, which give it notes of wood, straw, wild herbs, and a touch of sweetness. It’s one of the most abundant varieties in San Baltazar Guelavila.
Tobalá’s piña is rounded and can weigh between 25 and 80 kg. Its broad leaves and red thorns create its signature shield form.
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