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