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Tosba Espadin

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: (12 reviews)
Brand:Tosba Mezcal
NOM:NOM-O164X
Mezcalero:Edgar Gonzalez
Maguey:Espadin
Agave:Angustifolia
Distillation:Copper
Style:Joven
State:Oaxaca
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.

Tosba Mezcal

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.

Learn more:

NPR Planet Money

Episode 512: Can Mezcal Save A Village?

12 reviews

4.13 out of 5


Zack Klamn

Zack Klamn

334 reviews
Rated 4 out of 5 stars2 months ago

Nose – Rich, cooked agave. Juicy, orange slices.

Palate – Mouth feel is pretty slick (coats well). Banana cream pie. More orange citrus. Big tobacco smoke on the finish and hot – not too hot but almost. Saltine cracker note and minerality in the aftertaste.

Overall – An enjoyable, well crafted espadin.

COak

COak

153 reviews
Rated 4.5 out of 5 stars6 months ago

Lot: 31. Bottle 195/450. This is my go to espadin for sipping these days. Tastes of Hawaiian Punch, grilled pineapple and a hint of cola. This transports me to the Sierra Norte mountains.

SoloAgave

SoloAgave

85 reviews
Rated 4.5 out of 5 stars8 months ago

Lot 31 – 47.59% (make sure to check the ABV of your bottle they range from 42%-48). Lightly sweet, suspiciously smooth, muted smoke, and fruity with no burn or bite (just want to hold it in your mouth). I heard that Edgar uses one pass in copper and the second pass through the still in stainless steel so I’m not certain if that plays a role but this is the incredibly smooth. Great floral sweetness on the nose and just all around killer for $50 if you like the profile. Love the brand and their story. ***Medjool dates was a great note from @rakhal – pinpoint accuracy

Lot 31 – 47.59% (make sure to check the ABV of your bottle they range from 42%-48). Lightly sweet, suspiciously smooth, muted smoke, and fruity with no burn or bite (just want to hold it in your mouth). I heard that Edgar uses one pass in copper and the second pass through the still in stainless steel so I’m not certain if that plays a role but this is the incredibly smooth. Great floral sweetness on the nose and just all around killer for $50 if you like the profile. Love the brand

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Rakhal

Rakhal

317 reviews
Rated 5 out of 5 stars11 months ago

Lot 26. Judging by the reviews this Mezcal varies quite a bit depending on the batch. Lot 26 is stellar! Deep dark sweet and rich. Brown sugar, maple syrup, butterscotch, and medjool dates. Delicious!! For $50 you’d be hard pressed to do better.

Joe

Joe

27 reviews
Rated 2.5 out of 5 stars1 year ago

Mild flavor, lightly sweet. Slightly musty smell, over a lightly fruity flavor. Good, but not amazing. A little vanilla with a bigger gulp, but frankly a little disappointing. I like the brand story, I was hoping for tastier mezcal.

Gregg T&T

Gregg T&T

100 reviews
Rated 4 out of 5 stars1 year ago

Sweet citrus nose – kumquats, with a light and pleasant roast. Cooked agave, faint notes of anise and pepper. Easy finish that does linger. Really enjoyable and sessionable. Lot 18.

Mansson

Mansson

71 reviews
Rated 3.5 out of 5 stars2 years ago

Lot 08. A very pleasant, but also rather light espadín. Sweet and well-balanced but lacking a bit of complexity. Would perhaps benefit from a higher ABV. Still, a well-made, enjoyable mezcal.

rsidrys

rsidrys

50 reviews
Rated 4.5 out of 5 stars2 years ago

Full-bodied, bright, and robust. Lots of character on this one. Jumps at your nose and has a great viscous and oily mouth feel. I got cooked agave, fruit, citrus, mint, smoke, and a touch of olive-oil brine. Lot 32 sipped with one of the brand owners at Plaza Santo Domingo in Oaxaca. Does it get any better than that? OK….maybe if we were at their palenque in the mountains 🙂

hungarianhurricane

hungarianhurricane

6 reviews
Rated 4 out of 5 stars3 years ago

Lot 20. A complex and delicious espadin – some funk, like overripe fruit, on the nose. Sweet and citrusy with lemon, wood, and camphor flavors. Light smoke. Fantastic to sip neat.

Jonny

Jonny

537 reviews
Rated 4 out of 5 stars4 years ago

Lot 005. Light and fruity aromas. Notes of charred fruit. I’m a big fan of this. It’s a really nice, light Espadin. Very easy to drink!

SeattleMezcalLover

SeattleMezcalLover

9 reviews
Rated 5 out of 5 stars4 years ago

Of the dozen mezcals I’ve tried this is a favorite. It’s mildly smoky and deliciously sweet. Generally I enjoy the smokier mezcals. However, every sip of this will only make you want to take another.

Tyler

Tyler

517 reviews
Rated 4 out of 5 stars5 years ago

Light smoke on the nose. Oily on the palate. There is agave sweetness, banana, and citrus. Very enjoyable mezcal served neat. Lot 005.

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