Carreño Mezcal Artesanal - Tobala Joven
Awarded Double Gold at the San Francisco World Spirits Competition 2020. Mezcal Carreño Tobalá comes from a smaller species of agave that grows in a compact rosette with wide, flat spatulate leaves up to one foot in length and edged with sharp, needle-like spines. Typically takes 10-15 years to reach maturity for harvest, and yields a sweeter, more delicate floral flavor. The Tobalá agaves are cooked together in an underground pit oven, milled by tahona, open-air fermented in pine vats, and double distilled in copper stills. This mezcal has hints of almond and chive with a floral nose.
- Agave: Tobalá
- Grind: Tahona
- Distillation: Copper
- Style: Joven
- State: Oaxaca
- Town: San Dionisio Ocotlán
- ABV: 46%
- Age of Plant: 10-15 years
Mezcal Carreño began in 1904 with Don Apolonio Carreño, with mezcal that was made from wild agaves that naturally grew on property, land that ironically in some plots, was used to grow sugar cane and was sold to the family of the largest rum producers in the country. At Hacienda Carreño the mezcal was shared during three big parties a year, the first, on Apolonio's birthday in February; the second, at the end of the milling of the sugar cane in April and the third, with the harvest of the corn crops at the end of the year. Today, the tradition of making mezcal is kept alive, preserving the artisanal process using wild & cultivated agaves.
Mezcal Carreño is ensuring the future by planting over 30,000 agaves since 2017 and additional plots every year. They support multiple non-profits both in Oaxaca and Arizona. In Oaxaca Gók-nenna, meaning "Help me" in zapoteco, has a focus on helping the Zapotec Indigenous women. In Arizona the Urban Agave Initiative helps plant agaves in the Phoenix and Tucson communities to support the endangered mexican long-nosed and shorter-nosed bats. These bats are critical to supporting the desert ecosystem as pollinators of the night.