The project arose at a meeting of master mezcaleros at the Mezcaleria Cuish. We discussed that “now in Oaxacan restaurants, a pour of mezcal is more expensive than one of wine or whiskey.” Thus, we enter a paradox: For original consumers, it is now more difficult for them to consume their native spirits, since it is more profitable to export them abroad than to sell them in their places of origin due to the high tax rate and regulations.

TOBASICHE (Agave Karwinskii)

Master distiller: Mtra. Berta Vasquez

Producing community: San Baltazar Chichicapam, Oaxaca

Production volume: 300 lts

Production date: April, 2019

Batch: IV/19

Milling: Horse-drawn tahona mill

Fermentation: Sabino wood vats

Distillation: Twice distilled in copper alembic stills

Cuts: Adjusted with distilled well water