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ALBERTO ORTIZ

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Created by fouth generation master palenquero Alberto Ortiz in the village of Bramaderos, Miahuatlán, Oaxaca sitting at 1656 meters above sea level. The wild harvested Tobala was cooked in an 11-ton oven pit before it was crushed by hand using a mesquite mallet in a stone canoe. A 5 day fermentation was carried out in pine wood vats using only the ambient yeast of the distillery. Distilled on a 350 liter copper pot still, this release was bottled at still strength of 50.1% abv with no additives.

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PRODUCTION
 

Producer: Alberto Ortiz

 

Location: Bramaderos, Miahuatlán, Oaxaca
 

Maguey: Tobala Silvestre - Agave potatorum
 

Cooking system: Conical cone earthen oven pit
 

Grinding system: Crushed by hand with wooden mallet
 

Fermentation: Five days with ambient yeast in pine vats
 

Distillation: 350 liter copper pot still
 

Bottling: Still strength of 50.1% abv. 400 bottles produced.

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Tasting notes: Dulce de leche immediately emerges, followed by fruity notes and then vegetal notes with a pleasant astringent touch. This makes way for caramel sweetness that settles into persistent resinous tones reminiscent of young tree sap and green herbs.

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Pac Shot

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Tech Sheet

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