History,
Destilado de agave produced in Yeguesia, Miahuatlán, Oaxaca, and bottled under the In Situ label, Mezcasiarca (NOM EM-012-SC) Maestro mezcaleros: “In Situ Team” Distilled from 100% Tobaziche (A. karwinskii) Cooked in a traditional earthen oven Milled by hand using wooden mallets (mazo) and mechanical crusher Fermented in open-air wooden vats (tinas) made of oak Distilled twice using traditional Filipino-style clay pot stills; distilled to still strength (alta gama, meaning “no adjustments”)
An incredible example of the A. karwinskii subspecies, this batch of Tobaziche is generous and decadent, with sweet and savory kicks that roll in atop each other like waves that never crest. Oily texture and deep harvest flavors lead the imagination down a delightful path of pairing inspiration—this is mezcal made for the cuisine of cold weather! A rare treat to experience Tobaziche distilled in clay and a strong argument to see more.
Tasting Notes,
Copal, macadamia, snow pea hull, tahini, brown butter, shiitake, mealy orchard fruit, grilled chicken skin (in a good way—like yakitori), pumpkin seed, a touch of asparagus, dark cherry, tobacco leaf, vanilla cream and salted caramel
Destilado de agave produced in Yeguesia, Miahuatlán, Oaxaca, and bottled under the In Situ label, Mezcasiarca (NOM EM-012-SC) Maestro mezcaleros: “In Situ Team” Distilled from 100% Tobaziche (A. karwinskii) Cooked in a traditional earthen oven Milled by hand using wooden mallets (mazo) and mechanical crusher Fermented in open-air wooden vats (tinas) made of oak Distilled twice using traditional Filipino-style clay pot stills; distilled to still strength (alta gama, meaning “no adjustments”)
An incredible example of the A. karwinskii subspecies, this batch of Tobaziche is generous and decadent, with sweet and savory kicks that roll in atop each other like waves that never crest. Oily texture and deep harvest flavors lead the imagination down a delightful path of pairing inspiration—this is mezcal made for the cuisine of cold weather! A rare treat to experience Tobaziche distilled in clay and a strong argument to see more.
Tasting Notes,
Copal, macadamia, snow pea hull, tahini, brown butter, shiitake, mealy orchard fruit, grilled chicken skin (in a good way—like yakitori), pumpkin seed, a touch of asparagus, dark cherry, tobacco leaf, vanilla cream and salted caramel
Overall Rating
0 out of 5 Based on 0 Review
