Fosforo Tobala Penca Mezcal

Fósforo Tobalá Penca 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 days, shredded, and then naturally fermented for 10-14 days in open-air wooden vats. The pulp and liquid are then double-distilled in copper pots. The Tobalá Penca release is unique in that it is aged for up to three months in small glass carboys alongside a cooked agave penca slice. This process imparts a complex and savory flavor.