Unlike other maguyes, this plant grows in chalky soil with little rain, where the colonies formed by its shoots give shade and moisture to smaller plants.
To create Grulani’s Tobasiche, we use between 15 and 17 kg of maguey per bottle. Depending on whether it’s the dry or rainy season, our Tobasiche is fermeted for 3-4 days in pine vats, and subsequently distilled twice in the copper still. The first distillation, or simple distillation, of Tobasiche can reach up to 30% ABV.
Process
-
100% Tobasiche magueys(Agave Karwinskii)
-
Cooked in an earthen ovenfor 5 nights and 4 days
-
Crushed with a stone millpulled by a horse
-
Fermented for 3-4 daysin pine wood vats
-
Distilled twicein a copper still
-
Adjusted with spring wateruntil reaching 46% ABV
- 700-750 ml
- 200 ml
The karwinskii agave is a microendemic species that grows only in the arid zones of the Tehuacán Valley and the Central Valleys of Oaxaca, where you’ll find our community. Unlike other magueys, Tobasiche grows in chalky soil with little rain, where the colonies formed by its shoots give shade and moisture to smaller plants.
This variety of agave has very dense leaves which form a tough plant that is oval in shape. The high density of leaves makes the harvest, or “jima”, very labor-intensive. Tobasiche grows elongated, like a cassava, and is so fibrous that it takes twice as long as other magueys when crushed with the horse-drawn stone mill.
Belgien
Deutschland
España
Österreich
Portugal
Schweiz
Rest of Europe
México
