This batch of Tobalá, distilled by young mezcalero Eduardo "Lalo" Perez Cortés of El Nanche, Oaxaca, is one of the first batches of Tobalá made by Lalo to be exported to the U.S. To make the batch, he harvested 5.5 tons of wild Tobalá (a. Potatorum) from the village of San Antonio Chiguivana over the course of a week. Post-harvest, he roasted the agave in an underground over for five days, using mesquite as firewood. After the roast, Lalo, along with friends and neighbors, used wooden mallets to crush the cooked agave hearts to create a fermentable mash. That mash was allowed to dry-ferment for two days in sabino cypress tanks, then well water was added to the tanks, and fermentations continued for an additional nine-days. Once the fermentations was deemed to be complete, Lalo double-distilled the mash in a set of two copper alembic stills at his father's palenque.