Though it shares a name with other A. karwinskii subvarietals found in other parts of Oaxaca, Tobaxiche from Miahuatlán is unique in both its form (larger) and flavor (sweeter), and is always a favorite with local mezcaleros.
Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán district of Oaxaca. They are related to the neighboring Cortes Family by way of Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe..

OVENS:
15 ton pit
COOK TIME:
6 Days
WOOD:
encino, guamuche, mesquite
REST:
tepextate and tobalá are milled immediately, others rest 5-7 Days
MILL:
tahona
FERM TANKS:
sabino, oak
WATER:
well
FERM. TIME:
3-8 days
DISTILLATIONS:
two
STILLS:
two copper alambiques con refrescadera (275L/each)
ADJUSTMENT:
puntas y colas

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Spirit Type: Mezcal

WEB: https://www.mezcalmalbien.com/