{"title":"Koch El Mezcal","description":"","products":[{"product_id":"koch-mezcal-espadin","title":"Koch El Mezcal Artesanal Maguey Espadin","description":"\u003cp class=\"p1\"\u003eKoch El Mezcal Artesanal Maguey Espadin is made from 100% farm-grown agave in Santa María Suchixtlán in the Mexican state of Oaxaca. This mezcal is made by Maestro Mezcalero Filogonio Cruz. It has sweet, fruity tones with a light taste of coconut mixed with herbs and spices.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTo make Koch El Mezcal Artesanal Maguey Espadin, an artisanal process is used. The agave is harvested when it is about 7-9 years old and has reached maturity. The leaves are cut away, and the plant's core, known as the \"piña,\" is extracted. It is then baked for 4 days in a traditional cone-shaped oven at ground level. This process is called \"palenque\" and gives the piña a characteristic smoky flavor. After baking, the agave hearts are ground into a pulp using a stone mill pulled by a pair of oxen. Then comes the fermentation process, where the ground agave pulp is fermented for 6-8 days outdoors in cypress wood vats. Finally, the resulting liquid is distilled for 24 hours to obtain between 100-120 liters of double distillation in a copper still with a capacity of 350 liters and a rectification plate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCarlos Moreno's family has been connected to mezcal since the early 20th century. In 2009, Carlos resumed the family tradition and teamed up with 5th generation maestro mezcalero, Pedro Hernandez, to create Koch El Mezcal de Oaxaca, with the aim of preserving and promoting the mezcal culture. Today, they continue to grow and collaborate with more than 52 mezcal-producing families from 18 communities in the state of Oaxaca.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe name Koch comes from the scientific name of the pulquero agave plant, -Ferox Koch, which is named after the German botanist Karl Heinrich Koch. It was the first species of agave, also called maguey, used to extract the base for a drink in pre-Hispanic Mexico.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKoch El Mezcal Artesanal Maguey Espadin has a subdued scent of sweet smoke, reminiscent of a fireplace, with notes of overripe fruits. It is herbaceous and finally has a light minty scent with hints of violets and pineapple. It has a persistent taste of baked pineapple with notes of coconut, roses, and freshly cut herbs. On the mid-palate, there are ripe peaches and cinnamon with hints of white pepper and a fine taste of sherry jelly at the end. 47% – 70cl.\u003c\/p\u003e","brand":"Koch El Mezcal","offers":[{"title":"Default Title","offer_id":56527864627548,"sku":"7503021076014","price":425.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/3911\/0748\/files\/output_7797cb2f-bfc9-4f26-b71d-d538d95a6723.png?v=1769423557"},{"product_id":"koch-mezcal-elemental","title":"Koch El Mezcal Elemental Espadin","description":"\u003cp class=\"p1\"\u003eKoch El Mezcal Elemental Espadin, a gem distilled with dedication and expertise, represents the pure essence of Maguey Espadín (Agave angustifolia). It is designed to be used in cocktails or mixology, as it retains the fundamental elements sought in a mezcal.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTo produce Koch El Mezcal Elemental Espadin, an artisanal process is employed. The agave is harvested when it is around 7-9 years old and has reached maturity. The leaves are then removed, and the plant's core, known as the \"piña,\" is extracted. After this, it is baked for 4 days in a traditional conical oven at ground level. This process is called \"palenque\" and gives the piña a characteristic smoky flavor. After baking, the agave hearts are ground into a pulp using a stone mill pulled by a pair of oxen. Then comes the fermentation process, where the ground agave pulp is fermented for 6-8 days in the open air in cypress wood vats. Finally, the resulting liquid is distilled for 24 hours to achieve between 100-120 liters of double distillation in a copper still with a capacity of 350 liters and a rectification plate.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCarlos Moreno's family has been connected to mezcal since the beginning of the 20th century. In 2009, Carlos resumed the family tradition and teamed up with 5th generation maestro mezcalero, Pedro Hernandez, to create Koch El Mezcal de Oaxaca, with the goal of preserving and promoting mezcal culture. Today, they continue to grow and collaborate with more than 52 mezcal-producing families from 18 communities in the state of Oaxaca.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe name Koch originates from the scientific name of the pulquero agave plant, Ferox Koch, which is named after the German botanist Karl Heinrich Koch. It was the first species of agave, also called maguey, used to extract the base for a drink in pre-Hispanic Mexico.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKoch El Mezcal Elemental Espadin has a sweet aroma with notes of marshmallow and roasted pineapple, citrus with hints of mandarins and mango. On the palate, it is creamy with notes of sweet yellow pepper followed by coconut milk and a finish where ripe bananas come to mind. 40% - 70 cl.\u003c\/p\u003e","brand":"Koch El Mezcal","offers":[{"title":"Default Title","offer_id":56529190388060,"sku":"7503030610193","price":365.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/3911\/0748\/files\/output_ad3dbf80-7485-484e-944b-a1388a460bca.png?v=1769436963"}],"url":"https:\/\/raombo.com\/en-eu\/collections\/koch-el-mezcal.oembed","provider":"Rombo","version":"1.0","type":"link"}