Tosba Pechuga Mezcal

Mezcalistas found Jamaican black cake on the nose — booze-soaked dried fruit, rich, deep, heady — and Tosba's Pechuga is made with wild pineapple, bananas, wild apples, rice, and a wild turkey breast. Two cousins from a Zapotec village in the Sierra Norte, working in Silicon Valley in 1999, went home and planted agave before they'd built a palenque; Elisandro González Molina and Edgar González Ramírez founded Tosba in San Cristóbal Lachirioag to rescue the region's disappearing mezcal and stem migration, and NPR's Planet Money told the story in 2014. Pechuga starts with the house Sierra Norte espadín — pit-roasted, wild-fermented, double-distilled in copper — then goes through a third distillation with the fruit, rice, and turkey breast suspended in the vapor path, bottled at 46% ABV (92 proof); check your lot. Caskers' notes: robust on the nose with almond, basil, and chocolate. Mezcalistas: tropical fruit and spice cake. Mezcal Reviews, visiting the palenque, tasted through the lineup and calls the Espadín out of this world for the price; the Pechuga carries that base into savory, festive territory with an unusually soft texture. Honest note: pechuga is the most labor-intensive mezcal a palenque makes, priced for it, and each batch shifts with the fruit — the occasion bottle, not the Margarita. Neat, in a copita, for something worth marking. Lachirioag's celebration mezcal.

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