For the mezcal lover
The whole world associates tequila with Mexico, although the soul of Mexico is more likely to be mezcal. An outstanding example of this traditional drink is the Mezcal Artesanal Noble Coyote Espadín Tobalá. Crafted using time-honoured methods and passionate hands, it represents wild, authentic Mexico with its clarity. It has been available in Europe since 2021.
Between Munich and Berlin
Mezcal was hardly available in Germany for a long time. It is now available, but unfortunately often in a quality that leaves a lot of room for improvement. At Pacific and Lime we have long wanted a mezcal with an exceptional taste experience at a good price. We are proud of our Mezcal Artesanal Noble Coyote Espadín Tobalá - in our opinion a real enrichment for the German market.
For two years, I, Nikša Pirović (founder of Pacific and Lime and general importer and partner of Noble Coyote), tried different Mezcal variants in Munich and Berlin bars. Nothing convinced me. A new mezcal of greater intensity and sophistication was needed. This is how the collaboration with my friend and partner Bernardo Sada, the founder of Mezcal Noble Coyote, came about. And according to some Mezcal lovers and experts, the result is impressive: The Mezcal Artesanal Noble Coyote Espadín Tobalá convinces with an outstanding taste experience. As a basis he has wild agaves like the Tobalá agave. It matures for at least 15 years and allows only a small yield with 1.5 liters per plant. The Tobalá agave is cleverly combined with the Espadín agave. It takes 7 years to mature and produces around 5 liters per plant. A mix that will surely convince you too.
The Shaman's Blessing
Insights into the production: Mezcal Artesanal Noble Coyote Espadín Tobalá
This production of Mezcal Artesanal Noble Coyote Espadín Tobalá started in October 2020. The rainy season in Oaxaca had just ended and the agaves were fully nourished. This richness can be tasted with every sip.
After the plants were harvested, they went into the hot oven. A local shaman came from far away Matatlán to bless the batch. Around 3 kg of tree resin was applied to a red rock to summon the good spirits and drive away the evil spirits. That too is a bit of Mexican culture.
For the next 10 days the oven with the agaves remained closed. Only then was it gently opened to extract 1,200 liters of perfectly cooked agaves: South Espadín and Tobalá for the delicious taste of agave syrup. This was followed by fiber crushing and distillation. After two days it was also completed and the batch was complete.
The result is an ensemble masterpiece
The agaves themselves thrive on the soil of the state of Oaxaca for many years. Only when the sun has allowed them to ripen sufficiently are they harvested by hand. Then the manual work continues. According to old production methods, the agaves Espadín and Tobalá are cooked together in earthen ovens. They are crushed in a horse-powered stone mill. This gives Noble Coyote an excellent basis for distilling the spirit. Production of this batch has started since October 2020. And she already has a lot of fans.
Even before the first distillation, the producers of the Mezcal Artesanal Noble Coyote Espadín Tobalá knew how outstanding this drink would be. Usually this can only be found out later in the manufacturing process, but this was different. And that is exactly the proof of an exquisite quality.
The end product turns out to be a masterpiece. It perfectly represents the aromas of the soils on which the plants grew. The clear presence of the floral tobalá notes proves that the amount chosen of each agave was right.
What else distinguishes this Mezcal
The Mezcal Artesanal Noble Coyote Espadín Tobalá is an ensemble and thus a fusion of the agave varieties Tobalá and Espadín. No other agave variety is more typical of the mezcal. They enrich it with an aroma that is subtly seductive.
A delicately spicy Mezcal with a fruity note
The Mezcal Artesanal Noble Coyote Espadín Tobalá is full-bodied. It has 44.68%, is colorless and has a creamy consistency. It emits a spicy smell that immediately evokes memories of cooked agave and fresh pepper. Other flavors in the drink include ripe Williams pear, white peach and baked puff pastry.
When the fine mezcal touches the tongue for the first time, aromas of jalapeños and cocoa can be perceived. In the aftertaste they switch to eucalyptus and ginger. Acid is a little there, but it doesn't dominate. No burning, just pleasure. This is the result of the perfectly dosed agave mix.
Why the agave variety is so important for mezcal
Anyone who likes to drink wine knows how decisively the different grape varieties affect the drink. Nobody can doubt this. Why should that be any different with Mezcal? Its main ingredient is agave, making it an idiosyncratic plant.
For the production of Mezcal, the producer has over 30 varieties to choose from. A large part of this is used exclusively for regional exploitation and has a low level of awareness. Others are of secondary importance due to their small number. The bestseller among the agaves is the Espadín variety, which is also used in the Mezcal Artesanal Noble Coyote Espadín Tobalá. It dominates the mezcal market - much like the agave azul dominates the tequila market. The Espadín Agave takes around 8 to 12 years before the farmers harvest it. It is undemanding and also thrives on wild agricultural land. Anyone traveling to Oaxaca will see them in many places.
The queen of the agaves: Tobalá
The second agave variety that is in the Mezcal Artesanal Noble Coyote Espadín Tobalá is the Tobalá with its extraordinary aroma. Its biological name is Potatoum. It is often referred to as the king agave because it is significantly less represented than Espadín and produces less yield. It thrives wild and at high altitudes. In contrast to other agave varieties, however, it is relatively small and can therefore only provide small amounts of raw mass for the mezcal. That's why it's becoming increasingly rare in Mexico. However, Nobel Coyote is committed to it and wants to ensure that it is not forgotten with a focus on sustainability. Because also the following generations
Another peculiarity of this agave variety is the absence of the “hijuelos”. These are small sprouts that grow out of the ground around most agave varieties when the ground is ripe. This is how the agave can multiply. With the Tobalá, however, it is different. It can only grow from seeds.
The agave varieties made the difference: mezcal versus tequila
It is also the agave varieties that make the difference between mezcal and tequila. Both drinks are made from cooked, fermented agave hearts. Different types of agave can be used in the production of Mezcal. With tequila it is exclusively the agave Tequilana Weber. Mezcal is therefore the big brother of tequila and its original form. He doesn't have to hide behind him, but is an art in itself.
The high quality is guaranteed
Mezcal is a traditional drink. It existed before colonization in the 15th century and is rich in Aztec soul. For a long time, however, the drink lacked recognition. In order to reinforce this, there have been strict regulations for the production of Mezcal for around 25 years. With a spirit like the Mezcal Artesanal Noble Coyote Espadín Tobalá, the connoisseur has found a quality product. It is the new pride of the Mexicans, who preserve a piece of culture and national history with the Mezcal. The traditional drink is divided into different quality levels.
Mezcal quality levels
The Mezcal Artesanal Noble Coyote Espadín Tobalá has the word Artesanal in its name. This means that it was largely made by hand. If more machines are used, it is a Mezcal Industrial. The most original variant is the Mezcal Ancestral, because its production does not require any electricity at all. No matter how Mezcal is ultimately made, it has become a major economic driver for an entire region. Thus, Noble Coyote also actively contributes to the economic power of the state of Oaxaca.
Sustainability before greed
Noble Coyote focuses on sustainability in mezcal production. Some other mezcaleros have a similar view because they want to preserve this cultural asset and not exploit it. Working for mezcal is hard. Wages fair. For reasons of sustainability, the batches are of small quantity. This also has a positive effect on their quality. They are an example of the harmony of environmental awareness, progress and tradition. When the mezcal is ready to drink, it is enjoyed as slowly as it is made.
What is the correct way to drink mezcal?
Mexicans appreciate a good mezcal like the Mezcal Artesanal Noble Coyote Espadín Tobalá. Accordingly, you do not throw it down, but drink it pure and unchilled at a room temperature of 20 °C. Those who are not used to drinks with a high alcohol content should slowly get used to the palate. This works best with a small sip. The connoisseur rolls this around in the mouth to perceive the aromas.
What is the accompaniment to mezcal?
There are side dishes with the mezcal. These are often limes, pineapples and oranges. It can also be something sweet, because it harmonises very well with the spicy drink.
In the state of Oaxaca, which is the most important region for mezcal, there are locusts that are roasted as a spirit. The so-called chapulínes are a common snack that you can buy in the markets. The protein-rich insects go well with orange and mezcal. The pleasure is ready. Alternatively, the Sal de Gusano – the salt with worm – can be used as a side dish. It also contains chilli powder. By the way: The worm for the salt is of the same kind as the worm found in some Mezcal bottles.
The Mexicans like to sprinkle the Sal de Gusano on limes. This creates a taste experience that is salty, hot and sour at the same time. It harmonises perfectly with the mezcal. Of course, other fruits such as oranges and pineapples can also be served.
Mezcal cocktails: a different kind of pleasure
Although the Mezcal Artesanal Noble Coyote Espadín Tobalá is recommended for pure enjoyment, Mezcal cocktails can of course also be created. Each Mezcal gives the drink its own special touch, which is why it's worth trying it out. And the nice thing is: the spirit does not get lost in the cocktail, but remains present.
A popular classic : Oaxaca Old Fashioned
3 cl Reposado Tequila
3cl mezcal
1 bar spoon agave syrup (half a teaspoon)
2 dashes of Angostura bitters
All the ingredients come in a shaker. If nobody is at hand, put them in a glass with ice cubes. Then everything is mixed well. The mix is then slowly strained into a glass with large ice cubes. Oranges garnish the drink.
Wonderfully refreshing : basil cranberry julep
6cl mezcal
3cl cranberry syrup
0.5cl agave syrup
5 basil leaves
Basil and agave nectar come in a jar and are lightly crushed. The mezcal and cranberry syrup are poured on top of this. Ice cubes - preferably crushed - perfect the pleasure. Everything is stirred well. Finally, add a small splash of cranberry syrup and a basil leaf for garnish.
The Spicy : Prairie Fire Shooter
5 dashes of Tabasco
2cl mezcal
This simple drink does not fail to have an effect. The Mezcal, which is seasoned with Tabasco, goes into the glass. Complete.
When a crazy idea is successful
The cooperation between us as Pacific and Lime and Noble Coyote has existed since the beginning of 2015. It's the result of a bachelor party in Las Vegas where the mezcal was still flowing in the morning. Friends and acquaintances considered the collaboration to be a crazy idea. But it grew into a strong partnership which we are proud of and which produces excellent Mezcal. We're now even partners with Noble Coyote. With the Mezcal Artesanal Noble Coyote Espadín Tobalá we have created a culinary masterpiece. This is available here in the online shop.
You can look forward to more Mezcal with our spontaneity and thirst for adventure. We implement our goals with professionalism and sustainability - our perfect recipe for a perfect Mezcal.