Tohue Tohue is produced in the state of Guerrero. After the agaves reach maturity, the quiotes (stalks) are cut off and the plants are left to grow 3 additional years.
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|Tohue Tohue Mezcal
|Rosalino Lopez Vicario
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About this mezcal
Tohue Tohue Berraquito is produced by mezcalero Rosalino “Don Lino” Lopez Vicario in the municipality of Eduardo Neri in the Sierra Madre del Sur in the state of Guerrero. Don Lino makes his mezcal using the local traditions passed to him from generation to generation. The pit ovens are located in the mountains where the agaves are harvested and they are cooked at that location. After cooking, the agaves are brought down to the palenque, they are milled, and then placed in pine vats to ferment before being distilled in copper pots.
On the nose there are notes of fruit together with lactic and leather hints. It is crisp in the mouth, fresh, sweet and earthy with a slight kick in the back of the palate.
Tohue Tohue Mezcal
Tohue Tohue (or Tiawi Tiawi) is more than mezcal; it is a social project that proposes a new and innovative way of rescuing the artisanal work of the state of Guerrero through mezcal by including in the production chain other economic activities from the region. Tohue Tohue represents the diverse artisans in the region which operate directly in one of the most marginalized states in the country where the majority of the population speaks only Nahuatl. The motivation and resilience of the people from this region gave the name to this brand which means “Moving Forward” in Nahuatl.