Koch Mezcal 70cl - Espadín San Baltazar Guélavila
Product information
£45.95
Description
Koch Espadin is made with 100% farm-grown agave Espadin in San Baltazar. This mezcal is made by mezcalero Pedro Hernandez. It has sweet, fruity tones and a light taste of coconut mixed with herbs and spices. Koch has another Espadin produced in Rio de Ejutla by Lucio Bautista.
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: tropical fruit, brine, green vegetal notes, floral
Palate: sweet, fruity, light taste of coconut mixed with herbs and spices, light smoke
ABV: 47%
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Additional details
MezcalReviews rating: 3.76/5*
Rakhal: 'Well made, fresh, clean espadín. It's a little salty, fruity, and floral. Frangipani flower, papaya, over-ripe banana, and brown sugar. A nice mezcal for the price.'
RazorBackMike: 'This is a bargain, it is easily comparable to mezcals that cost twice as much. The entry and mid have sweet fruit, bubble gum and slight smoke. The finish is smooth as a baby's butt. This is almost too easy to drink! Very tasty and sweet. Great brand.'
Cool Chile Rating: offering quality, value and integrity, great for a house pour, smooth, fruity and clean - great for sipping and cocktails.
NOM: O171X
Maestro: Pedro Hernandez
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: San Baltazar Guélavila, Oaxaca
Oven type: earthen pit
Water: spring
Extraction method: tahona wheel
Fermentation: open-air in cypress wood vats
Still type: copper
Disclaimer
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you