A triple distilled mezcal using a combination of fruits that include wild pineapple, bananas, wild apples, rice and a wild turkey breast. The above mentioned ingredients are placed in a cotton net suspended by strings in the the still, ensuring that all the vapors pass over the turkey breast condense into a delicious and smooth mezcal de pechuga. Tosba Pechuga has a lot of character that includes robust nose of almonds, basil, chocolate. The flavors are persistent and recurrent.
Created by cousins Edgar Gonzalez Ramirez & Elisandro Gonzalez Molina, Tosba is unique in Oaxacan mezcal. Hailing from the very far north of the state—among the Sierra Juarez (Sierra Norte) mountains, just south of Veracruz—their name is Zapotec for “only one” because when they set out to create their brand, they were the only active mezcaleros in the area. The cousins created Tosba to bring jobs and industry back to their ghost-town community of San Cristobal Lachirioag, with a focus on environmental and ethical responsibility. They plant significantly more agave than they harvest, and grow predominantly from seed—hundreds of thousands of plants are now in the nursery, with a wide diversity of varietals. They primarily use driftwood to smoke agave and sustainable biomass like peat moss to heat the stills, all in an effort to combat deforestation. Every step of the process, down to labeling and bottling, is done locally and by hand. The goal of the project and brand is to benefit the future generations of the Sierra Norte. As Elisandro explains, in author Granville Greene’s The Mezcal Rush: “I often think of what we’re doing with Tosba as a political statement. My fellow indigenous peoples look great in pictures, but I want my people to have access to the technology, education and financial services that would help them to get ahead. Tosba could not only be used as an economic source to combat poverty and lack of employment, but also to help uphold our strong cultural values, and our traditional respect for the land and community.”