The project arose at a meeting of master mezcaleros at the Mezcaleria Cuish. We discussed that "now in Oaxacan restaurants, a pour of mezcal is more expensive than one of wine or whiskey." Thus, we enter a paradox: For original consumers, it is now more difficult for them to consume their native spirits, since it is more profitable to export them abroad than to sell them in their places of origin due to the high tax rate and regulations.
TOBASICHE (Agave Karwinskii)
Master distiller: Mtra. Berta Vasquez
Producing community: San Baltazar Chichicapam, Oaxaca
Production volume: 300 lts
Production date: April, 2019
Milling: Horse-drawn tahona mill
Fermentation: Sabino wood vats
Distillation: Twice distilled in copper alembic stills
Cuts: Adjusted with distilled well water
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