Grulani honors a 300+ year tradition of Mezcal production by using the same tried and true methods as generations of Mezcaleros before them. They start with all organic cultivation, or harvesting of wild Agaves, cook the Agave in earthen ovens, and crush the cooked plant with a tahona, stone mill, pulled by horse. The pulp then ferments with wild yeast in pine wood vats, and is distilled in copper stills 2-3 times, depending on the varietal of Agave. One of the oldest, wildest and most widespread agaves in Oaxaca, Tobala grows in chalky soil with little rain. Low yielding, it requires 17 and 20 kg of maguey per bottle. Smooth and rich with subtle pungent, earth, leather and mushroom notes.