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More information about Neta Tobaziche agave brandy
NETA Tobaziche: Best in Class 2021
NETA Tobaziche was distilled by mezcalero Celso García Cruz in a mezcalero community outside Miahuatlán de Porfirio Díaz in the Sierra Sur region of Oaxaca. The basis for the agave spirit is the Maguey Tobaziche, an increasingly rare agave that grows in this region. It is valued above all for its sugar content and matures very slowly. It takes around 16 years to harvest. Celso distilled only 44 liters of this agave spirit. It is a special edition, produced especially for NETA. At the Berlin Craft Spirits Festival 2021, the NETA Tobaziche was awarded the gold medal and the title "Best in Class" for agave brandies. The warm, spicy agave aroma, the tart note and the slight smokiness on the palate not only impressed the jury in Berlin, but also us Boozers. Rare but Real.
About the NETA brand
The word "Neta" means "the real thing" in Mexican colloquial language. And indeed: there is no more fitting expression for the agave brandies of this brand than the true, the beautiful and the good. In fact, Neta products are a carefully curated selection of exceptional spirits. Behind each product is a mezcalero family from the rural areas of Oaxaca. Some mezcaleros adhere to the traditions of their ancestors to the letter - while others are keen to experiment and refine their recipes to their own taste. The special thing: There is only ever a small batch of a few hundred bottles of each agave brandy. And no two productions taste the same.
| Contents: | 0,7 Liter |
| Beverage type: | Spirit |
| Country: | Mexico |
| Place: | Miahuatlán de Porfirio Díaz |
| Manufacturer: | NETA |
| Distributor: | Pelzl & Pelzl GmbH, Erlenweg 5, 8652 Kindberg, Austria |
| Food companies: | Dr. Sours GmbH - Andreasstraße 20 - 93059 Regensburg |
NETA
NETA arbeitet eng mit über zwanzig Familienbetrieben aus Miahuatlán, Oaxaca, zusammen, insbesondere aus dem 110-Einwohner-Dorf Logoche. Diese Region am Fuße der Sierra Madre del Sur ist für ihre erstklassigen Agavenbrände bekannt, die auf reiches landwirtschaftliches Wissen und kulinarische Traditionen zurückgehen. Die Mezcaleros verbinden dabei über Generationen weitergegebenes Wissen mit individuellen Techniken, was jede Charge zu einem einzigartigen Ausdruck von Natur, Handwerk und Kultur macht. NETA vertreibt ausschließlich Einzelchargen-Mezcals, die aus jeweils einer Agavenernte und einem einzigen Ofen stammen. Traditionell werden reife Agaven, oft bei Vollmond geerntet, in Erdöfen geröstet, separat fermentiert und destilliert, ohne spätere Vermischung oder Standardisierung. Die Mengen variieren je nach Ertrag und Verfügbarkeit der Ressourcen, was die besondere Authentizität und...
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