This Tobalá is distilled by Alberto Martinez at his palenque in Santa Catarina Albarradas, located in the Sierra Norte mountains of Oaxaca. The Tobalá was wild-harvested from up to 8,000 feet above sea level. Due to the cold nights at this elevation, the bark from a native oak tree called encino de agua is combined with the mashed agave and spring water in the concrete tanks to help stabilize the fermentation process. The resulting spirit showcases an engaging and delightful balance of sharp herbs, overripe fruits and minerality with a long-lasting mouthfeel.