Puntiagudo Tobala Pechuga

Verdict

Most pechuga is built on espadín because espadín is the plentiful base. Tobalá pechuga is the rarer construction, and Rolando Angeles demonstrates why it works, the floral plant carries the protein infusion without collapsing. Track it alongside Rey Campero's pechuga work. A category-expanding bottle.

Tasting notes

Nose: Stewed fruit, orange blossom, a savory thread

Palate: Unusual register, tobalá pechuga is rarer than espadín pechuga, and the floral plant plus the protein distillation creates a genuinely different creature. 50.4% gives it range. Rolando Angeles composes the savory-and-floral interplay carefully

Finish: Savory-to-floral, clean, long

The bottom line

Buy it. Tobalá pechuga is an unusual pleasure