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Mezcal Tosba Pechuga Tasting Notes


  • Location: San Cristobal Lachirioag, Oaxaca 
  • Agave: Espadin 
  • Maestro: Edgar Gonzales
  • Abv: 47.35%
  • Tasting keywords: dried fruits, tropical, spice cake 
  • NOM: 0164X
  • Buy it now


Aromas of Jamaican black cake with booze soaked dried fruits are rich, deep, and heady. Tropical fruit and floral undertones are enticing. 


The extra rich texture of this mezcal adds to the overall balance, each flavor in step with the other. Delicious cherry smoke is light and bright without overpowering the layers of rich caramel, cake-like and rompope sweetness. A hint of sea salt adds just the right touch of freshness. So good. 


This infused mezcal uses local fruits such as pineapple, banana, blackberry, wild apples, plums as well as cinnamon, rice, and wild turkey from their ranch to create a one of a kind special occasion recipe and flavor. The base mezcal is made with agaves 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 triple distilled in small copper pot stills, suspending the infusion ingredients within the still for the vapors to pass through on the third distillation.

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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