Tosba Warash Mezcal is a distinctive spirit produced in the Sierra Norte of Oaxaca, Mexico. It is made from the rare agave Warash, which remains officially unclassified but is thought to belong to the classification of Agave Rhodacantha. The name 'Warash' translates roughly to 'agave from here', underscoring its local significance. Tosba, the only known producer of Warash mezcal, utilizes traditional production methods. The agave is cooked in an in-ground pit using river rocks and driftwood, crushed using a tahona, and then open-air fermented with local spring water and wild yeasts in wooden tanks. After fermentation, it undergoes double distillation in small copper pot stills.

The flavor profile of Tosba Warash Mezcal is quite unique and complex. Reviewers have noted a variety of tasting notes, including dried pineapple, dried apricot, asiago cheese, apple cider, mango, BBQ grilled pineapple, smoked gruyere, tropical fruit, rubber, and a bit of smoke. Its palate is described as slick and of medium viscosity, with a flavor profile that hints at the Agave Americana side of things, including leather, clay, tobacco, and a metallic taste, while maintaining a brighter, citric quality.

Founded by two cousins from San Cristóbal Lachirioag, Oaxaca, Mezcal Tosba was born out of a desire to revive the disappearing mezcal production and bring economic opportunity to their home region. The brand, whose name means "only one" in the Zapotec language, values land, water, and community, deeply rooted in ancient Zapotec traditions. It is a microbusiness that started in the year 2000, and has grown steadily, with the founders working various jobs in Silicon Valley while waiting for their agaves to mature​