Mezcalero Aarn Alva Snchez of San Nicols Huajuapan, Puebla uses grown Maguey Tobal, which takes 8 to 15 years to reach maturity, to create Fsforo Tobal. The gathered plants are cooked for 5-8 days underground, shred, and then naturally ferment for 1014 days in wooden vats that are left outside. In copper pots, the pulp and liquid are then double-distilled. At 45% ABV, this Tobal is bottled.