Koch El Mezcal Artesanal Maguey Espadin

Koch 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.

To 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.

Carlos 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.

The 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.

Koch 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.