Cooked in an underground earthen oven, an animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. Notes of chocolate and plum with hints of tobacco, nutmeg and floral aromas. Pineapple and tropical mango come through first on the palate, with herbal and cinnamon notes. Tobalá’s floral finish is light and long lasting.