Mezcalero Aarón Alva Sánchez of San Nicolás Huajuapan, Puebla uses grown Maguey Tobalá, which takes 8 to 15 years to reach maturity, to create Fósforo Tobalá. The gathered plants are cooked for 5-8 days underground, shred, and then naturally ferment for 10–14 days in wooden vats that are left outside. In copper pots, the pulp and liquid are then double-distilled. At 45% ABV, this Tobalá is bottled.
