Coyote ∙ 0.5L / 48.3%

Flavour/aroma of white pepper, marzipan, vanilla as well as notes of wood and spices result - together with mineral notes - in a spicy, peppery-mineral finish.

Raw material: Agave karwinski latrans
Maturation: 12 years
Origin: San Luis Amatlàn
Crushing: Stone mill
Oven: Earth pit, mezquite wood
Cultivation:Semi-wild agave
Fermentation: In "type" barrels Sabino"
Distillation: Double in copper pot stills
Alcohol: 48.30%
Distiller: Marcos & Eleazar Brena
Lot number: RP-MBC01
Category: Artesanal (traditional craftsmanship)
Classification: Joven - not stored
Certificate: COMERCAM
EU import: PACIFIC AND LIME

Agave

The Coyote Agave (Agave Karwinskii Latrans) is predominant in the Amatlánes region of Oaxaca and is related to the Agave Madre Cuishe. The seeds of a coyote agave can produce different types of agaves. Their flowers can also pollinate or be pollinated by other species of agave. When the seed germinates, it is not uncommon for the resulting plants to be hybrid varieties Tobalá, Espadín and Tepextate. In the indigenous cultures of North America, according to legend, the coyote can take various forms. The coyote is associated with the Zapotec mythological animal, which symbolizes intelligence, ferocity and daring. Coyote agave's flavors are as eccentric as its DNA. This spirit gets its wild, mineral taste from the rocky subsoil on which the agaves tend to extend their roots. The coyote agave knows how to optimally extract the minerals from the soil on which it thrives: San Luis Amatlán - a community known for its long-standing Mezcalero tradition.

Explanation of Mezcalero:
According to Mezcalero Marcos, the coyote agave is used in Oaxaca to delineate plots. The coyote agave is thus semi-cultivated by replanting. "Once the plants mature and are harvested, we make mezcal from them and plant new coyote agaves."