AGUA DEL SOL | Tobalá | Reyna Rodriguez | 200ml
This maguey Tobalá expression, crafted by maestra Reyna Rodriguez, utilises traditional production methods including horse-drawn tahona mills, natural fermentation in sabino wood vats, and double distillation in copper alembic stills. Reyna's agaves are grown from seeds and she works with her son throughout the entire process. As a third-generation producer from La Reforma, Yautepec, Oaxaca, Reyna fondly remembers her grandfather Francisco hand-crushing cooked agaves with wooden mallets and distilling them in clay pots. When working on mezcal, they would walk from Santa María Ecatepec to their warmer ranch. Reyna learned the entire process of creating traditional mezcal from her grandfather. On the palate, one can discern a subtle aroma of well-balanced cooked maguey. Ultimately, this Tobalá variant is produced under the Agua del Sol brand, which strives to make traditional mezcal accessible to local communities.
- Made by maestra mezcalera Reyna Rodriguez
- 100% Maguey Tobalá (Agave potatorum - approximately 12 - 14 years to mature)
- San Carlos Yautepec, Oaxaca
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open sabino wood vats with natural yeast using spring water
- Double-distilled in Filipino style copper pot still
- 47% ABV
AGUA DEL SOL | Tobalá | Reyna Rodriguez | 200ml
This maguey Tobalá expression, crafted by maestra Reyna Rodriguez, utilises traditional production methods including horse-drawn tahona mills, natural fermentation in sabino wood vats, and double distillation in copper alembic stills. Reyna's agaves are grown from seeds and she works with her son throughout the entire process. As a third-generation producer from La Reforma, Yautepec, Oaxaca, Reyna fondly remembers her grandfather Francisco hand-crushing cooked agaves with wooden mallets and distilling them in clay pots. When working on mezcal, they would walk from Santa María Ecatepec to their warmer ranch. Reyna learned the entire process of creating traditional mezcal from her grandfather. On the palate, one can discern a subtle aroma of well-balanced cooked maguey. Ultimately, this Tobalá variant is produced under the Agua del Sol brand, which strives to make traditional mezcal accessible to local communities.
- Made by maestra mezcalera Reyna Rodriguez
- 100% Maguey Tobalá (Agave potatorum - approximately 12 - 14 years to mature)
- San Carlos Yautepec, Oaxaca
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open sabino wood vats with natural yeast using spring water
- Double-distilled in Filipino style copper pot still
- 47% ABV