The Tosba Warash Mezcal is made in the Sierra Norte of Oaxaca. The name of this rare agave roughly translates to ‘agave from here’ and is thought to belong to the classification of A. Rhodacantha, however it remains officially unclassified. Tosba is the only known producer of Warash. Agaves are cooked in an in-ground pit using river rocks and driftwood. Agaves are crushed using a tahona and open air fermented with local spring water and wild yeasts in wooden tanks. After fermentation it is double distilled in small copper pot stills.