Koch Mezcal 70cl - Espadín Santa María Suchixtlán

Product information

£45.95

Description

Maestro distiller - Filogonio Cruz Garcia, is among the men who abandoned life as an undocumented immigrant in California and now uses his ancestors’ mezcal-making skills to support his family.

Cruz is a descendant of the Zapotec tribe, the largest indigenous community in the Oaxaca area, dating back some 2,500 years. Roasting agave to make mezcal is second nature to him.

Koch Espadin is made with 100% farm-grown agave Espadín.

The terroir is understood as defined geographical space defined by environmental factors (soil, altitude, climate, etc.) and culture. For this reason, Koch has focused on working with different people of Oaxaca to create the identity of each zone in the association of certain flavours and aromas with specific locations.

Fundador of Koch El Mezcal Carlos Moreno's family has been linked 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 to preserve and promote mezcal culture. After 10 years of business, they've now integrated more than 15 communities and 50 producing families into their collective.

Aroma: subtle sweet smoke, ripe fruit, herbal, mint, violets, pineapple

Palate: baked pineapple, coconut, roses, fresh herbs, ripe peach, cinnamon, white pepper

ABV: 47%

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Additional details

      Distiller.com rating: 4.75*

      Omari Wheat, sommelier Cosme NYC ‘This is textbook espadín on the nose with notes of wool, pecan shells, freshly-cut grass, campfire smoke, and slightly under-ripe pineapple, It becomes a bit punchier on the palate with peanut brittle, more assertive pine, and plantain (both fresh and dried). Other flavours such as caramel, lemon seed, concord grapes, and white pepper follow suit. This espadín has a good amount of smoke but does not overwhelm and has just enough sweetness on the front and mid-palate, but finishes fairly dry. A great mezcal that can seamlessly transition from being mixed in cocktails to being sipped neat or on the rocks.”

      NOM: 

      Maestro: Filogonio Cruz

      Interesting fact: The word Koch comes from the scientific name of the pulquero agave, Ferox Koch, the first agave plant that was used to extract the base of a beverage in pre-Hispanic Mexico.

      Maguey (Agave): 7 year old espadín (a. angustifolia)

      Region: Santa María Suchixtlán

      Oven type: earthen pit

      Extraction method: tahona wheel

      Fermentation: open-air in cypress wood vats

      Still type: copper

      Disclaimer

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