Distiller Notes
With an unconventional sweet nose, this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complemented by rich herbaceous botanicals on the finish. A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.
Professional Ratings
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Tasting Panel
It takes 12 to 13 years for this strain of agave to fully mature. With a bright licorice-citrus nose and a hint of earthy persimmon, this wild child’s smoky character brings along herbs and pine with a touch of lemon bitters on the palate. Reminiscent of juniper and other botanicals used for gin, this liquid goes deep with swarthy notes of tobacco and charred oak.
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Wine Enthusiast
Showing just the faintest straw tinge in the glass, this single-maguey mezcal offers a zesty dried-herb scent. The palate also shows plenty of dried herb flavor, plus hints of tomato, citrus peel and a strongly smoky midpalate, finishing with a minty fade.
Para todo mal, Mezcal, y para todo bien, también.
"For everything bad, Mezcal, and for everything good as well." Most often consumed straight or with salt, chilis and an orange, lemon, or lime, Mezcal is an agave-based spirit whose production methods vary widely depending on the region, traditions and preferences of the producer. Rather than boiling or steaming the agave, which is done in Tequila production, Mezcal is made by cooking the agave in wood-fired pits before fermentation. Consequently, Mezcal is often characterized by smoky nuances, which are a product of this alternative production method.