Mezcal Tosba

Agave Type: Espadn Region: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 94 Proof, 42 percent ABVTasting Notes: Light on the nose with a smooth long lasting citrus and fruitiness in the tongue. Subtle flavors of smoke. Details: Crafted from 10-year-old agave Espadn cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals.

Agave Type: EspadnRegion: San Cristobal Lachirioag, OaxacaMaestro Mezcalero: Elisandro Gonzalez-MolinaProof: 92 Proof, 46 percent ABVTasting Notes: Robust on the nose with notes of almonds, basil, chocolate.Details: Tosba Pechuga is triple distilled with a combination of wild pineapple, bananas, wild apples, rice, and a wild turkey breast.

In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing traditions and family recipes that have been passed down for generations. The principal ingredient used in crafting mezcal the agave plant requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexicos tiny villages. As a result, a single batch of mezcal, which can produce as few as 1,000 bottles, begins with the harvesting of 10 tons of agave and can take up to 25 years to produce, from start to finish.Mezcal Tosba was founded by two cousins living as migrants in Silicon Valley, CA in the late 1990s. Their goal was to reinvigorate disappearing mezcal production, introducing traditional, and sustainable, generations-old harvesting and distillation methods from Cajonos-Villa Alta.Tosba Tobala Mezcal is handcrafted in the San Cristobal Lachirioag region of Oaxaca by Maestro Mezcalero Elisandro Gonzalez-Molina. The mezcal is made from wild Tobal agave cultivated in Tosbas nurseries, roasted in an earthen pit lined with river stones and fired by hot wood coals. You can expect smooth, sweet flavors of orchard fruits and dose of smoke.Pick up your Tobala Mezcal today!