Mezcal Carreño Tobasiche (or Tobaziche) is produced by mezcalero Leonardo Hernandez. The essence of papaya and cooked agave blend beautifully with the smokey cedar notes of this mezcal.
|Rating:||(2 reviews) - Write a review|
|Town:||San Dionisio Ocotlán|
|Age of plant:||10-15 years|
|Website:||https://mezcalcarrenous.com/, opens in new window|
About this mezcal
Mezcal Carreño Tobasiche (or Tobaziche) is produced by mezcalero Leonardo Hernandez. It is one of the more unique and easily identified agave varietals due to their long, trunk-like stocks and vertical piñas that can grow up to 20 feet tall. Agave maturity is reached in 10-15 years which creates rich earth tones. The Tobasiche magueyes are cooked together in an underground pit oven, milled by tahona, open-air fermented in pine vats, and double distilled in copper stills. The essence of papaya and cooked agave blend beautifully with the smokey cedar notes of this mezcal.
Mezcal Carreño began in 1904 with Don Apolonio Carreño, with mezcal that was made from wild agaves that naturally grew on property. The same land was used to grow sugar cane and sold to the family of the largest rum producers in Mexico. Mezcal Carreño has planted over 30,000 agaves since 2017 and creates additional plots every year. The company supports multiple non-profits both in Oaxaca and Arizona in the US. With family both in Oaxaca and Arizona, Mezcal Carreño has been able to share its culture and passion on both sides of the border.
Review this bottle
Login or create an account to add your tasting notes
My favorite of the Carreño lineup. There are fresh notes of cilantro, olive, and green tea. A bit more fruity than some of the other dry woody Tobaziche mezcals. Not sure of the batch number but I think this was from the first bottling to land in the US (Arizona).
Slightly sour aromas of old wet leaves and soft cheeses mixing with notes of sweet vanilla, asparagus, and mint. The palate is perfumed with notes of lavender, menthol, and anise. A bit thin and light, but nice overall.