5 Sentidos Tobala Cultivado

This batch of Tobala Cultivado is one of the first batches of cultivated Tobala that Alberto Martinez Lopz has ever produced. In 2017, Alberto transplanted one-year-old Tobala onto a single hectare of fertile land, and proceeded to meticulously care for the plants for six years. In the spring of 2023, some of the plants began sprouting quiote stalks. Alberto castrated these stalks at their base and harvested 60 of them, along with five pinas of Espadin, right before the rainy season. He roasted both of the agave varieties together with encino oak and banana and willow leaves for seven days in his underground oven. After the roast, he manually crushed the cooked agaves by hand with a wooden mallet, and then allowed the resulting mash to ferment with spring water and encino de agua tree bark for four days in an underground stone tank. With the help of his wife Yolanda, Alberto then double-distilled the mash to create one of the first distillations of cultivated Tobala in the history of the village. He composed the distillate of heads and hearts. Rested in glass demijohns for two years and three months before bottling December 2025.