5 Sentidos Tobala- Reynaldo Oaxaca, Mexico Armand Heitz malt and gingerbread in addition

malt and gingerbread in addition to the recurring earthy accent

fully destemmed

anjou pears

and meadows

5 Sentidos Tobala- Reynaldo Oaxaca, Mexico Armand Heitz malt and gingerbread in additionThis small bottling of wild harvested Tobal (a. Potatorum + Seemanniana) was produced by young mezcalero Reynaldo Alejandro in his hometown of Santa Catarina Albarradas, Oaxaca. Along with friends and family, Reynaldo hikedinto the surrounding mountains to harvest 135 mature agaves. Using banana leaves as an insulator and oak as firewood, he roasted the agave hearts for seven days to convert the starchy pias into fermentable sugars. After the roast,