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Mezcal Noble Coyote Espadín - pacific-lime.com
Mezcal Noble Coyote Espadín - pacific-lime.com Mezcal Noble Coyote Espadín - pacific-lime.com Mezcal Noble Coyote Espadín - pacific-lime.com Noble Coyote - Espadín Noble Coyote - Espadín Noble Coyote - Espadín
€49.90 *
(€99.80/Liter)

FOR THE FIRST TIME IN EUROPE - EXCLUSIVELY BY PACIFIC AND LIME

 NOBLE COYOTE - ESPADÍN

Scientific Name:            Agave angustifolia
Maturation:                     7 years
Origin:                              San Luis Amatlán
Crushing:                         Stone mill
Growth:                            Cultivated
Cooking:                          Floor oven, Mesquite Wood
Fermentation:                Sabino wood barrels
Distillation:                     Twice in copper pot stills
Alcohol:                           43,10%
Master distiller:              Marcos & Eleazar Brena
Lot-Number:                    RP-MBE03 
Category:                         Artisanal (traditional craftmanship)
Classification:                Joven - directly from the still
Certification:                   COMERCAM
Imported to EU by:         PACIFIC AND LIME - FINEST IMPORTS
 

Tasting Notes

Green fresh aromas dominate, followed by anise and subtle smoky
notes. Bright herbal flavours continue on the palate, into a smooth fruity medium-long aftertaste.

Agave


The agave Espadín (agave angustifolia) grows all along the Mezcalero Strip in Oaxaca. It is the agave that grows the fastest and which is thanks to its high concentration of sugars the most efficient agave in producing mezcal ~ 10 kg of the agave fruit yield 1 liter of mezcal.

Noble Coyote's producer cultivates almost 100% of the Espadín mezcal being used. There are a vast array of agaves Espadín and the flavors of the mezcal made from these plants vary depending on the style of each maestro mezcalero and of the earth they grew on.  San Luis Amatlán - where Noble Coyotes agave Espadín is grown - is famous for its agave-growing terroir. As a result, its mezcal Espadín successfully combines the exceptionally good earth with the practiced hand of Noble Coyote's maestro mezcalero.

Mezcalero Comment

For a very long time, Espadín has been the agave most commonly used to make mezcal primarily because of its fast growth and efficiency in yielding mezcal. It is now cultivated throughout Oaxaca. However, the conditions around the village of
San Amatlán give the agave Espadín we cultivate distinctive characteristics.

 

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