Tosba Cenizo Mezcal is a unique release because Agave durangensis is not native to the state of Oaxaca where Mezcal Tosba is produced.
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|Town:||San Cristobal Lachirioag|
|Website:||https://www.mezcaltosba.com/, opens in new window|
About this mezcal
Tosba Cenizo Mezcal is a unique release because Agave durangensis is not native to the state of Oaxaca where Mezcal Tosba is produced. Edgar and Elisandro, the cousins behind Mezcal Tosba, drove 1500 miles from Nombre de Dios, Durango to their palenque in San Cristobal Lachirioag, Oaxaca with a truck full of Maguey Cenizo (Agave durangensis). The agaves were grown in the rugged terrain of the state of Durango. After being transported to Oaxaca, they were cooked, fermented, and distilled using the wild yeasts and local spring water from Oaxaca’s Sierra Norte region to create this unique batch.
A product of both tradition and innovation, this is an agave spirit that breaks boundaries and reimagines what the terms of “mezcal” can be while remaining under the protected Denomination of Origin. Under CRM regulations, the once-common term “Cenizo” can now only apply to Agave durangensis, endemic to the northern state of Durango. This mezcal has notes of herbs and bubble gum.
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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