History, Banhez Tobala is produced by Gonzalo Hernandez Bigotes and Luis Pacheco in La Compaia, Oaxaca at an elevation of 1483 meters above sea level. According to the Banhez website, their Tobal…
Mezcal produced in San Baltazar Guelavila, Oaxaca Maestro Mezcalero Francisco Hernandez 100% Tobal (Agave potatorum) matured between 1015 years Cooked in an earthen oven Milled using stone tahona…
Fósforo Tobalá is produced by mezcalero Aarón Alva Sánchez San Nicolás Huajuapan, Puebla using cultivated Maguey Tobalá which grows for 8-15 years. The harvested plants are cooked underground for 5-8…
History,. On the steep precarious hillsides of Oaxaca, Guerrero, and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These…
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***** Available for In Store Pickup or shipping within New York State Only *****. ***** This item cannot be ordered from our website. Call our store at (914) 764-3424 for information on availability…
Bruxo No. 5- Agave Wild Tobal. Its wild origin, growth time and size, makes it an extremely special agave: a tobal. From each tobal so few liters are extracted, that we could say that each agave…
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