Tosba Espadin has a light nose with a long-lasting citrus and fruitiness on the tongue. It’s good to enjoy neat, and also makes a great cocktail.
|Rating:||(13 reviews) - Write a review|
|Town:||San Cristobal Lachirioag|
|ABV:||42% or ~47%|
|Website:||http://mezcaltosba.com, opens in new window|
About this mezcal
Tosba Espadin is made with ten year old agave plants. This Mezcal has a light nose with a long-lasting citrus and fruitiness on the tongue. There is a subtle flavor of smoke that is the result of the wood fired roasting of the agave hearts. The flavor of Espadin transports you to a tropical environment. It is good to enjoy neat, though it also makes a great cocktail.
Note: Originally the Espadin was released at 42%. Later, Edgar and the team decided that it tasted much better at “still proof” and has released all batches since at a higher alcohol percentage.
Mezcal Tosba is a microbusiness founded by two cousins from San Cristóbal Lachirioag, Oaxaca, Mexico. While 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.
- Mezcal Tosba: A Visit to San Cristóbal Lachirioag on Mezcal Reviews
NPR Planet Money
Episode 512: Can Mezcal Save A Village?