History, Banhez Tobala is produced by Gonzalo Hernandez Bigotes and Luis Pacheco in La Compañia, Oaxaca at an elevation of 1483 meters above sea level. According to the Banhez website, their Tobalá plants have a growing period of up to 30 years. It is fermented with natural yeasts for 5-6 days and distilled in copper pot stills.
Tasting Notes:
Nose: Poppies, pumpkin seeds, nutmeg, sweet potatoes, and ripe papaya
Palate: Green mango, leather, and fresh green herbs.
Tasting Notes:
Nose: Poppies, pumpkin seeds, nutmeg, sweet potatoes, and ripe papaya
Palate: Green mango, leather, and fresh green herbs.
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