Tosba "Dua Warash"

Produced by maestro mezcalero Edgar González in the remote Sierra Norte region of San Cristóbal Lachirioag, Oaxaca, “Dua Warash” is a local Zapotec term translating to “local agave” or “agave from here”. The plant is so rare and localized that it remains officially unclassified by botanists, which is why bottles are labeled as Agave sp.

Cooked traditionally in an underground pit lined with river rocks and local driftwood. It is crushed via a horse-drawn tahona, open-air fermented with wild yeasts in wooden vats, and double-distilled in small copper pot stills.

Exceptionally rich, dense, and oily. It floods the palate with waves of pineapple, mango, and blood orange, anchored by a savory meatiness, leather, and clay.