Koch el Mezcal Espadín

Product Description

Koch El Mezcal is one of Mexico’s most sought-after brands. We’ve waited for years for this special brand to arrive, and now that it’s finally here, it’s selling out as quickly as we can get it. Koch El Mezcal is headed by Carlos Moreno, and the family is committed to sustainable cultivation and traditional methodology. They specialize in Wild Agave cultivation and operate three separate palenques, which distill in distinctly different styles. This espadin is matured 7 years before being roasted in conical earthen ovens and crushed on traditional stone press driven by horse. Master Mezcalero Pedro Hernandez hails from the village of San Baltazar Guelavila, his entry-level espadin is one of the finest on the market. Fermentation occurs in pine and oak before double copper pot distillation. It is distilled to proof and bottled without any additives whatsoever.

The resulting must of agave juice and bagasse is required to be spontaneously fermented in open-air wooden vats, although stone, clay or animal skin can also be used. Distillation should include the fibre of the agave, not just the juice, and can only be done in traditional wood-fired clay pot stills. The clay is said to contribute an earthiness to the spirit. Koch use 7-9 year old Espadin agaves (A. Angustifolia) for this expression. The bouquet offers sweet notes of mustard pickle and brine followed by earthy smoke and dried herbs, as well as vinyl and pencil eraser over hints of unripe pineapple. On entry there’s a quasi-industrial character (think sump oil or lanolin) before turning vegetal and drying; Green tomato and white pepper come through the smokey, citrus finish. Understated and nicely textural.