Mezcalosfera Tobasiche is a small, limited release from maestro mezcalero Jorge Jarquin in Miahuatlan, Oaxaca.
Mezcalosfera Tobasiche – Jorge Jarquin
|Rating:||(1 review) - Write a review|
|Category:||Destilado de Agave|
|Brand:||Mezcalosfera de Mezcaloteca|
|Batch size:||Batch 01TOBUSA-21: 120 liters|
|Website:||https://www.mezcaloteca.com/, opens in new window|
About this destilado de agave
Mezcalosfera Tobasiche from Jorge Jarquin was produced in Miahuatlan, Oaxaca. The agave was cooked in an underground pit oven, milled by hand, fermented in open air wooden vats with wild yeast, and single distilled in a copper refrescadera still. Batch 01TOBUSA-21 was just 120 liters.
Mezcalosfera de Mezcaloteca
Mezcalosfera de Mezcaloteca is the exported bottling from Mezcaloteca, the famous bar in Oaxaca City that is renowned for their educational tastings. They source all of their agave spirits directly from producers in seldom-traveled parts of Oaxaca that are often hard to get to. They put an exceptional amount of information on their labels, and all of their releases are very small batches that exhibit the most unique characteristics of mezcal. Though only a few batches have been brought into the US, there are dozens upon dozens of different varieties available for sale at their tasting room in Oaxaca City. Most of their spirits are labeled “Aguardiente de Agave”, however all of their limited exports are certified “Mezcal”. These mezcals are imported into the United States by Heavy Metl Premium Imports, which also imports popular brands Mezcal Real Minero and Rey Campero Mezcal.
Learn more about Mezcaloteca:
- Mezcal’s Old Soul on Garden & Gun (2014)
Review this bottle
Login or create an account to add your tasting notes
Lot 01TOBUSA-21 – no bottle number
This is a solid somewhat tasty release. Upon opening it up, smelled like roasted greenery, tennis balls, and a bit of a chemical ash tray. On the palette that ashtray note was the most present flavor until I revisted the bottle 6 months later. Then, the tennis ball/greenery flavor came out more and the chemical smoke faded in to the background (though never entirely went away).