Commitment to Sustainability - Mezcal Noble Coyote

Since 2013, there is a project called Noble Coyote, which carries the fingerprint of people who produced Mezcal before Columbus explored the world. The founder of the project is Bernardo Sada - born in Oaxaca City mids of the 80s. As an evolutionary biologist, he successfully dedicates himself to various sustainability projects as well as projects on local botany and pre-columbian cultures.



Bernardo Sada - Founder of Noble Coyote


This work brought him together with Eleazar Brena, who is an agronomist and professor at the University of Mihuatlan in Oaxaca. There he teaches agave reforestation and ecology. His father Don Marcos Brena is the fifth generation of Mezcal's sire. Don Marcos is 83 years old. Already at the age of 12 he learned what it means to distil Mezcal. He lived through the era of Mezcal prohibitions, in which he secretly had to produce the popular drink. Now he is a shepherd. On his daily 10-kilometre walks with his goats, he discovers wild agaves (Agavensilvestre). From them they harvest both seeds and piñas. Hence the company motto: "The agave is my shepherd.” 


Maestro Marcos and Eleazar Brena - Mezcal Noble Coyote - Pacific and Lime

Father and Son - Maestro Mezcalero - Don Marcos & Eleazar Brena


The line consits of four varieties of agave: Espadín, Tobalá, Coyote de Amatlán (also known as Madrecuixe or Madre-Cuishe) and Jabalí. They have been selected for their sustainability. Sustainability is the driving force behind the project. So, it is the wish of the founders to transfer their scientific education to the sustainability of Mezcal production. From the procurement of raw materials to production and sales: everything is designed to be sustainable in order to protect nature in the best possible way.


Maestro José Pérez Santiago Mezcal Noble Coyote Jabalí

Maestro José Pérez Santiago - Mezcal Noble Coyote - Jabalí 


The Mezcal are produced in San Luis Amatlán in Oaxaca by Maestros Mezcaleros. They still know the secret techniques of their ancestors. It is no coincidence that this part of Mexico is considered the cradle of Mezcal: The arid and semi-arid region of Amatlánes in Oaxaca offers a favorable climate for the cultivation of agaves - especially wild agaves. They started with the cultivation of Espadín. They then devoted themselves to the reforestation of wild species. In this way, the gentlemen can improve biodiversity and maintain the health of the local ecosystem. In the meantime, the company has pioneered the cultivation of Tobalá and Coyote as semi-wild agaves. At the same time, they are experimenting with the cultivation of other wild agaves, including Tepeztate. It is still unsuitable for Mezcal production, as it can take up to 35 years to mature.



Reforestation of wild agave species - Mezcal Noble Coyote


Bernardo and Eleazar often go out into nature. They collect agave seeds that germinate in their greenhouses. During the first two years of life, intensive care of the plants is necessary, as they are most endangered at this early stage. They then plant them out again in the wild. They have been practicing this for many years and are very successful. Others take Bernardo and Eleazar as an example. In this way the ecosystem can recover. In addition, the variety of agave in the Amatlánes is increasing. This diversity is a huge improvement on the monoculture. Monoculture is harmful to animals such as bees and bats that pollinate the agave. Bernardo and Eleazar believe that sustainability is more than just a sufficient supply of agave. Instead, it is about helping the ecosystem and promoting wildlife.



Commitment to sustainability - Mezcal Noble Coyote


Their commitment directly influences the authenticity of their exquisite mezcals. Each bottle of Mezcal Noble Coyote is a symbol of its maestro Mezcalero and the village where it was made. It also reflects the Agave used. And another thing is interesting: Bernardo and Eleazar do not believe that the Mezcals have aged. They mean that the mezcals in the agave age. After all, the agaves thrive between 8 and 12 years of age and more in Oaxaca. They absorb the sun, air, water and earth. It is the unique terroir of San Luis Amatlán and San Agustín Etla that provides this incomparable taste. We are very happy to be able to offer you these selected Mezcals. 


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