Tosba Arroqueno is made by Edgar Gonzalez, who comes from several generations of sugar cane aguardiente producers in San Cristóbal Lachirioag.
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|Town:||San Cristobal Lachirioag|
About this mezcal
Tosba Arroqueno is made with agave Arroqueno outside the tiny town of San Cristóbal Lachirioag, Oaxaca. The Sierra Juárez mountains that surround the town and the distant palenque are not ideal for all types of agave, but Edgar Gonzalez has been vigorously planting for the past 20 years. While there has only been a small amount of Arroqueno that he’s been able to harvest, there are more on his property that may reach maturity in the next few years. Due to the limited supply, the first batch of this was only about 100 liters.
Mezcal Tosba is a microbusiness founded by two cousins from San Cristóbal Lachirioag, Oaxaca, Mexico. As migrants living in Silicon Valley, California in 1999, they were inspired and influenced by the entrepreneurialism that surrounded them. Concerned by the increasing migration from their home region of Cajonos-Villa Alta in the Sierra Juárez mountains, they decided to form a business that would rescue the disappearing mezcal production and bring economic opportunity to the area. Mezcal Tosba is created by using traditional, and what is now called sustainable, agricultural methods of harvesting and distillation passed down by generations of farmers and mezcaleros from the region of Cajonos-Villa Alta of the Sierra Juárez in the state of Oaxaca, Mexico.
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