Tosba Cenizo Mezcal is a unique and innovative spirit that exemplifies the fusion of two distinct Mexican terroirs. This mezcal is produced by Maestro Mezcalero Edgar Gonzalez Ramirez in San Cristobal Lachirioag, Oaxaca, but it stands out because its primary ingredient, Agave durangensis (commonly known as Cenizo), is not native to Oaxaca. The agave is originally grown in Durango and is then transported over 1500 miles to Oaxaca by Edgar himself, where it is crafted into mezcal.

The production process of Tosba Cenizo follows traditional methods, including cooking the agave in a conical oven made of earth and adobe, milling using a tahona (a traditional stone wheel), and fermenting in open-air wooden vats. The mezcal is then distilled twice using copper pot stills. This meticulous process contributes to the mezcal's distinct flavor profile.

Tosba Cenizo is known for its tropical fruit flavors, with notes of lemon zest and lemon meringue, as well as moss and wet slate. These tasting notes provide a unique experience, combining the richness of tropical fruits with a refreshing citrus twist and a touch of earthiness. The mezcal has an alcohol content of 49.95% ABV, although this may vary slightly between batches.

The creativity and dedication behind Tosba Cenizo reflect cousins Edgar and Elisandro's commitment to both tradition and innovation in mezcal production. The cousins sought to revitalize their home village by creating local jobs. Both studied at the world-renowned School of Agriculture at UC Davis. They employ local driftwood and peat moss to smoke the agave, allowing the natural flavors of the agave to shine through. This mezcal is more than just a drink; it's a testament to the cousins' journey and their ability to meld diverse Mexican landscapes into a single, harmonious spirit. Tosba Cenizo is an exhilarating option for mezcal enthusiasts seeking a mezcal that combines both familiar and unexpected elements in its flavor profile.