Tosba Espadin Mezcal
Two cousins from a Zapotec village in the Sierra Norte, working in Silicon Valley in 1999, decided to go home and plant agave before they'd built a palenque — and Tosba is the result, an NPR Planet Money story in 2014 and a cult name now. Elisandro González Molina and Edgar González Ramírez founded it in San Cristóbal Lachirioag, in the Cajonos-Villa Alta region of the Sierra Juárez, to rescue the area's disappearing mezcal tradition and stem migration out of it; they built the palenque with an old roof from the village market, planted before they distilled, and run nurseries to keep wild agaves off the exploitation list. Espadín is grown nearby, roasted in an earthen pit, crushed, fermented with wild yeast, and double-distilled in copper by Edgar, bottled at around 46% ABV; check your lot. A Mezcal Reviews taster says the Espadín is out of this world for the price. Sierra Norte espadín runs cleaner and fruitier than the valley's: expect cooked agave, tropical fruit, green herbs, and a gentle mountain smoke, opening into a bright, balanced palate with citrus, pepper, and a long, clean finish. Honest note: a true microbusiness, small lots, and a bottle that funds jobs in a village most maps miss. For a serious Margarita or neat in a copita. Lachirioag's espadín.
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