Tobala Capon

Maestro: Edgar Angeles Carreno

Region of origin of the maguey: In South Sierra 

Type of oven: Truncated conical earthen oven

Type of crush: Electric Mill

Type of Fermentation vat: Sabino (Taxodium mucronatum)

Water used in fermentation: Well water

Type of Yeast: Wild & Ambient 

Type of still: Filipino Style Clay Pot Stills 

ABV: 51.90% ALC./ VOL.

Size: 750 ML

Cuishe Capon

Agave: Rhodacantha

Maestro: Edgar Angeles Carreno

Village: Santa Catarina Minas

Oven: Truncated Conical Earthen Oven

Fermentation: Sabino

Water source: Well Water

Batch size: 77 liters

Distillation: Filipino Style Clay Pot Stills

Crush: Hand mashes with a mazo in a stone pit

ABV: 54.20%

Size: 750ml

Mexicanito

Agave: Rhodacantha

Maestro: Edgar Angeles Carreno

Village: Santa Catarina Minas

Oven: Truncated Conical Earthen Oven

Fermentation: Sabino

Water source: Well Water

Batch size: 38 Liters

Distillation: Filipino Style Clay Pot Stills

Crush: Electric Mill

ABV: 54.50 %

Size: 750ml

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