Tobaziche | April 2022 | Manuel Aquino García | TBZMAQ2204 | Summer 2023 release | 66 bottles | Bien Trucha Group selection

TBZMAQ2204 | TOBAZICHE | MANUEL AQUINO GARCÍA | APRIL 2022

Despite the nomenclature, this maguey is not to be confused with different Karwinskii varietals from other parts of Oaxaca. Interestingly, the Miahuatlán Tobaziche is often found growing in the cultivated beds of Madrecuixe seedstock, but can also reproduce through its root system as well as from its own seed. Sun exposure and soil types will dictate size and maturation time, but these giant Karwinskiis commonly grow to around six feet (before flowering) and develop and thick, and sugar-rich piña in 8-12 years. The piñas can be massive, weighing up well above 300lbs. While young, the Tobaziche greatly resembles the Madrecuixe, but has a different colored penca (green or yellow phenotypes exist), differently shaped spines, and a rosette that takes a much less spherical and slightly more oval form as the plant gets larger. Tobaziche is generally a cultivated, or semi-cultivated varietal, but because of its interesting relationship to the Madrecuixe, small feral populations do exist.

 In March of 2022, Manuel purchased a mix of different agaves from a trusted magueyero in the neighboring village Tecolote, including five large and quiotudo Tobiziche “Amarillo” plants that were designated for this batch. Perfectly roasted and finessed through a clean 10-day fermentation and careful distillation, Manuel pulled a total of 70L at 51.9% abv and created a phenomenal expression of the terruño and craftsmanship of Miahuatlán.

§  Maguey(es): Tobaziche capón (Agave karwinskii var.)

§  Provenance of the maguey: Cultivated in nearby Tecoloté, Miahuatlán

§  Producer: Manuel Aquino García

§  Region: Logoche, Miahuatlán

§  Soil type: red and rocky tierra colorada

§  Rest time after harvest: eight days

§  Oven: Conical earthen pit; 10 days with mesquite

§  Rest time after oven: eight days

§  Maceration: Machete and shredder

§  Fermentation: Native yeasts; 1,100L capacity food-grade plastic tub with 400kg of cooked agave and 450L of well water

§  Dry fermentation time: 48 hours

§  Wet fermentation time: eight days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and tails

§  Batch size: 70L

§  Date of distillation: April 2022

§  ABV: 51.9% ABV