Grulani Tobasiche Mezcal (750ml)
Grulani Tobasiche Mezcal is a traditionally produced mezcal made from the Tobasiche variety of agave, a wild-growing member of the Karwinskii family native to Oaxaca. Karwinskii agaves are known for their tall, narrow growth and typically produce mezcals with earthy structure, herbal intensity, and pronounced minerality.
The agaves are roasted in underground pits, naturally fermented, and distilled using traditional methods that preserve the character of both the agave and the production process. The profile leans savory and structured, showing notes of green herbs, roasted agave, black pepper, citrus peel, smoke, and dry mineral tones with a focused, linear finish.
Tobasiche bottlings are often prized for their tension and complexity rather than overt fruitiness, and this expression reflects the more herbal, terroir-driven side of traditional Oaxacan mezcal.
Grulani Tobasiche Mezcal (750ml)
Grulani Tobasiche Mezcal is a traditionally produced mezcal made from the Tobasiche variety of agave, a wild-growing member of the Karwinskii family native to Oaxaca. Karwinskii agaves are known for their tall, narrow growth and typically produce mezcals with earthy structure, herbal intensity, and pronounced minerality.
The agaves are roasted in underground pits, naturally fermented, and distilled using traditional methods that preserve the character of both the agave and the production process. The profile leans savory and structured, showing notes of green herbs, roasted agave, black pepper, citrus peel, smoke, and dry mineral tones with a focused, linear finish.
Tobasiche bottlings are often prized for their tension and complexity rather than overt fruitiness, and this expression reflects the more herbal, terroir-driven side of traditional Oaxacan mezcal.
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Description
Grulani Tobasiche Mezcal is a traditionally produced mezcal made from the Tobasiche variety of agave, a wild-growing member of the Karwinskii family native to Oaxaca. Karwinskii agaves are known for their tall, narrow growth and typically produce mezcals with earthy structure, herbal intensity, and pronounced minerality.
The agaves are roasted in underground pits, naturally fermented, and distilled using traditional methods that preserve the character of both the agave and the production process. The profile leans savory and structured, showing notes of green herbs, roasted agave, black pepper, citrus peel, smoke, and dry mineral tones with a focused, linear finish.
Tobasiche bottlings are often prized for their tension and complexity rather than overt fruitiness, and this expression reflects the more herbal, terroir-driven side of traditional Oaxacan mezcal.
