Mezcal Tosba Espadilla is a distinctive mezcal produced by mezcalero Edgar Gonzalez Ramirez in San Cristobal Lachirioag, Oaxaca. This mezcal is made using 100% Maguey Espadilla (Agave angustifolia Haw), which is native to the northern mountains of Oaxaca and the neighboring state of Puebla. Tosba Espadilla is known for its rich and complex profile, a result of the unique terroir of its region.

The production process of Tosba Espadilla involves traditional methods. The agave is cooked in a conical earthen pit oven with an adobo top, fueled by collected driftwood. It's then milled using a traditional stone tahona mill, drawn by a horse, and fermented in open-air pine vats (tinas). The mezcal is distilled twice using traditional copper pot stills, ensuring a pure and high-quality spirit.

Tasting notes for the Tosba Espadilla often include a blend of citrus, sweet, and smoky flavors. Its aroma is described as green and vibrant, featuring scents like underripe banana peel, mango skin, and pine needles. The palate offers a rich array of flavors including sweet plantain, herbed goat cheese, and papaya, followed by a finish of winter spice and lingering smoke.

Mezcal Tosba itself is a microbusiness, founded by two cousins from San Cristóbal Lachirioag. They started it in 1999 after moving to Silicon Valley, California, inspired by the entrepreneurial spirit they found there. They aimed to revive the traditional mezcal production in their home region and bring economic opportunities to the area, focusing on sustainable agricultural methods and generations-old distillation techniques.

Tosba Espadilla stands out with its unique agave source, traditional production methods, and rich flavor profile, making it a special addition to the world of mezcal​