Tobala Sergio Cruz Martinez

$109.00

Sale price  $109.00 Regular price 

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THE MAESTRO

Sergio Cruz Martinez

Sergio Cruz Martinez is a third-generation master distiller from San Pedro Quiatoni, a small Zapotec mountain village in the eastern region of the Tlacolula Valley in Oaxaca, Mexico. His grandfather, Angel, originally a farmer who cultivated beans, corn, and squash, began making agave spirits over 50 years ago. At the age of eight, Sergio started working in his father's palenque, where one of his main responsibilities was herding the cattle and animals after school. Today, Sergio understands the vital importance of preserving agaves, which is why he has begun reforesting his fields to ensure the agaves are well cared for and reach full maturity, allowing him to produce high-quality agave spirits.

Third-Generation Maestro

San Pedro Quiatoni, Oaxaca

Reforestation Focus

THE BATCH

Tobala (Agave potatorum) is 100% wild agave that grows on the cliffs and ridges of the family property. These smaller agaves can only be propagated from seed and require about 10 years to reach harvest maturity. For this batch, approximately 90% of the Tobala was capon for one year, while the remaining 10% was harvested at full maturity. The process begins with cooking the agave in an underground pit oven. After cooking, the agave rests for a couple of days before being crushed with a traditional tahona stone pulled by a mule. The crushed agave fibers are then fermented in wooden vats for about six to eight days, using spring water to promote natural fermentation. Once fermentation is complete, the agave is double distilled in small copper alembic pots.

Cooking: Earth and stone pit oven
Milling: Tahona
Fermentation: Wooden vats
Water: Natural spring
Distillation: Copper
Origin: San Pedro Quiatoni

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