Tobalá | Aniceto García | November 2025 | TBLANI2511 | 53.3% Alc | 54 Bottles | Mezcal Brothers + Vine Trail
Before the proliferation of palenques and the expansion of agave cultivation throughout Oaxaca over the past several decades, regional production commonly relied on a division of labor between agave growers, or magueyeros, and distillers, or palenqueros. Although Aniceto García generally harvests agave from the hills behind his ranch, this production was made with approximately 4,000 kilograms sourced through a family member in neighboring San Luis Amatlán.
The Espadín, Tobalá, and Coyote were roasted together in October 2025, filling the small earthen oven at Aniceto’s palenque. After roasting, the agave was divided among several productions. Most of the Espadín was processed separately and returned to the magueyero. NETA received the two remaining batches, both made with agave harvested from the same parcel of tierra colorada: 20 liters of an ensemble of Coyote and Espadín, bottled for Mexico, and approximately 42 liters of capón Tobalá, selected by Raphael and Remy of Vine Trail during their January 2026 visit to Oaxaca.
A natural spring emerges in front of Aniceto’s home, just below the palenque. Its water sustains mango, banana, loquat, guava, citrus, pomegranate, papaya, and other fruit trees growing around the property. It also provides the water used for fermentation. After roasting, the agave was broken down by hand with a wooden mazo and fermented in a single 1,000-liter vat made from Montezuma cypress, locally known as sabino. Hand maceration thoroughly separates the fibers and releases more juice, allowing Aniceto to use less water and producing a faster, distinct fermentation from those made with agave processed through the diesel-powered shredders now common throughout the region. The continued use of this labor-intensive method reflects Aniceto’s dedication to the practices he inherited from his family.
Aniceto’s distillation recipe follows the materials and techniques taught to him by his grandfather. His copper pot still is fitted with a copper cap and refrescadera, or cooling jacket, which he fills with cool water three times during each distillation of the fermented mash, or postura. During the first distillation, Aniceto separates a high-proof cut he calls shishe macizo. Following rectification, he uses this liquid to adjust the heads and hearts collected during the second distillation, which is also conducted with the refrescadera. Approximately two liters of shishe macizo were incorporated into the final composition, yielding a pronounced cordón cerrado at 53.3% ABV.
Maguey(es): Tobalá capón (Agave potatorum × Agave seemanniana)
Provenance of the maguey: Grown by a magueyero in neighboring San Luis Amatlán
Producer: Aniceto García
Region: Yegosé, San Luis Amatlán, Miahuatlán, Oaxaca
Soil type: White, rocky limestone soil; tierra blanca, rocosa y cascajuda
Rest time after harvest: Four days
Oven: Conical earthen pit; roasted for eight days with mesquite and guaje wood
Rest time after roasting: Two days
Maceration: Machete and wooden mazo
Fermentation: Native yeasts; approximately 400 kilograms of cooked agave and 100 liters of natural spring water fermented in one 1,000-liter Montezuma cypress (sabino) vat
Dry fermentation: 24 hours
Wet fermentation: Three days
Distillation: Twice distilled in a copper pot still fitted with a refrescadera
Final composition: Heads, hearts, and a select cut of shishe macizo
Batch size: 42 liters
Date of distillation: November 2025
ABV: 53.3%