Warum genau dieses Ensemble? Wild, authentisch & klar. | Pacific and Lime

Why exactly this ensemble? Wild, authentic & clear.

Mezcalero JOSÉ SANTIAGO celebrating the making of this unique batch of Mezcal Noble Coyote Espadín-Tobalá

For Mezcal-Lover

The whole world associates tequila with Mexico, although the mezcal is the soul of Mexico. An outstanding example of this traditional drink is the Mezcal Artesanal Noble Coyote Espadín Tobalá. Made with the help of old methods and with passionate hands, it represents wild, authentic Mexico with its clarity. It has been available in Europe since 2021.

An asset to the German market

For a long time, mezcal was hardly available in Germany. It is now available, but unfortunately often in a quality that leaves a lot of room for improvement. That is why we are proud of our Mezcal Artesanal Noble Coyote Espadín Tobalá, which is a real asset to the German market.

For two years myself - Nikša Pirović (founder of Pacific and Lime and general EU-importer and partner of Noble Coyote) - tried different mezcal varieties in bars in Munich and Berlin. Nothing convinced me. A new mezcal of greater intensity and sophistication was needed at an attractive price for mezcal drinkers. This is how the collaboration with my friend and partner Bernardo Sada, the founder of Mezcal Noble Coyote, came about. And the result is impressive, according to the opinion of several mezcal lovers and experts: the Mezcal Artesanal Noble Coyote Espadín Tobalá impresses with its outstanding taste. It is based on wild agaves such as the Tobala agave. It ripens for at least 15 years and only allows a low yield of 1.5 liters per plant. The Tobala Agave is cleverly combined with the Espadin Agave. It takes 7 years to mature and can be used to produce around 5 liters per plant. An convincing ensemble that will surely convince you too.

Insights: the Mezcal Artesanal Noble Coyote Espadín Tobalá production

This production of the 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 wealth can be tasted with every sip.

After the plants were harvested, they were put in 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 bad spirits. That is a bit of Mexican culture, too.

The oven with the agaves remained closed for the next 10 days. Afterwards it was gently opened to get 1,200 liters of perfectly cooked agaves: South Espadín and Tobalá for the delicious taste of the agave syrup. This was followed by shredding the fibers and distilling. After two days this process was finished and the batch complete.

El Mezcal: vegan, handcrafted and aromatic

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 here it was different. And exactly that is proof of exquisite quality.

The product turns out to be a masterpiece. It perfectly represents the aromas of the soils on which the plants grew. The distinct presence of the floral Tobalá notes proves that the amount chosen of each agave was correct. A vegan drink and a class of its own.

What else makes this mezcal so special?

Mezcal Artesanal Noble Coyote Espadín Tobalá is an ensemble and thus a fusion of the agave varieties Tobala and Espadin. No other agave types are more typical for mezcal. They enrich it with an aroma that is subtly seductive.

The agaves themselves thrive on the soils of the state of Oaxaca for many years. They are only harvested by hand when the sun has allowed them to ripen sufficiently. Then the manual work continues. According to old production methods, the agaves Espadín and Tobalá are together cooked in earth ovens. They are crushed in a stone mill operated by horses. This gives Noble Coyote an excellent basis for distilling the spirit. Production of this batch began in October 2020. It already has a lot of fans.

A delicately spicy mezcal with a fruity note

The Mezcal Artesanal Noble Coyote Espadín Tobalá is rich. It has 44.68%, is colorless and has a creamy consistency. It emits a spicy smell that immediately brings back memories of cooked agave and fresh pepper. Other flavors in the drink include ripe William’s 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. Afterwards, they switch to eucalyptus and ginger. Acid is a little there, but it does not dominate. No burning, just enjoyment. This is the result of the perfectly dosed agave mix.

Why the agave variety is so important for the mezcal

Anyone who likes to drink wine knows how important the different grape varieties are to the drink. Nobody can doubt this. Why should it be any different with mezcal? Its main ingredient is the agaves and therefore an idiosyncratic plant.

To produce mezcal there are over 30 varieties to choose from. A large part of this is used exclusively for regional exploitation and is not very well known. Others are of minor importance due to their small number. The bestseller among the agaves is the Espadin variety, which is also used in the Mezcal Artesanal Noble Coyote Espadín Tobalá. It dominates the mezcal market - like agave azul determines the tequila market. The Espadin Agave takes around 8 to 12 years before the farmers harvest it. It is undemanding and thrives on wild agricultural areas. Those who travel to Oaxaca will see them in many places.

The queen of the agaves: Tobala

The second agave variety found in the Mezcal Artesanal Noble Coyote Espadín Tobalá is Tobala with its extraordinary aroma. Her biological name is Potatourm. It is often referred to as the queen agave because it is much less represented than espadin and has less yield. It thrives wild and at great heights. 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 is why it is becoming increasingly rare in Mexico. Nobel Coyote, however, is dedicated to it and wants to ensure that it is not forgotten with a focus on sustainability. The following generations should get to know the Tobala Agave.

Another specialty of this agave variety are the missing "Hijuelos". These are small sprouts that grow out of the ground around most agave varieties when it is ripe. In this way the agave can reproduce. With the Tobala, however, it is different. It can only grow from seeds.

The agave varieties made the difference: mezcal versus tequila

The agave varieties are also what make the difference between mezcal and tequila. Both drinks are made from cooked, fermented agave hearts. Different types of agaves may be used to produce mezcal. In tequila, it is exclusively the agave tequilana Weber. Thus, the mezcal is the big brother of the tequila and its original form. It does not have to hide behind it, it is an art in itself.

What is mezcal?

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. To reinforce this, there have been strict regulations in the production of mezcal for around 25 years. The connoisseur has found a quality product in a spirit like Mezcal Artesanal Noble Coyote Espadín Tobalá. 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 quality levels.

Quality levels for mezcal

The Mezcal Artesanal Noble Coyote Espadín Tobalá has the word Artesanal in its name. This means that it was mostly handcrafted. If machines are increasingly used, it is a mezcal industrial. The most original variant is the Mezcal Ancestral because its production is completely without electricity. No matter how the mezcal is ultimately produced, it has become an important economic engine for an entire region. Noble Coyote thus actively contributes to the economic strength of the state of Oaxaca.

Sustainability over greed

Noble Coyote focuses on sustainability in mezcal production. Some other mezcaleros see it similarly, because they want to preserve this cultural asset and not exploit it. The work for the mezcal is tough. The wages fair. For reasons of sustainability, the batches are small. This also has a positive effect on their quality. They are an example of the harmony between environmental awareness, progress and tradition. When the mezcal is ready to drink, it is enjoyed as slowly as it is made.

How to drink mezcal correctly

Mexicans know how to appreciate a good mezcal like Mezcal Artesanal Noble Coyote Espadín Tobalá. Accordingly, they do not swallow it down, but drink it pure and unrefrigerated at a room temperature of 20 ° C. Those who are not used to drinks with a high alcohol content should slowly get used to them. This is best done with a small sip. The connoisseur lets it circle in the mouth in order to perceive the aromas.

What is the side dish with the mezcal?

There are side dishes with mezcal. Often these are limes, pineapples and oranges. It can also be something sweet because it goes very well with the spicy drink.

In the state of Oaxaca and thus the most important region for mezcal, there are roasted grasshoppers to go with the spirit. The so-called chapulínes are a common snack that can be bought at the markets. The protein-rich insects go well with the orange and mezcal. The enjoyment is perfect. Alternatively, the Sal de Gusano - the salt with worm - is a side dish. It also contains chili powder. By the way: the worm for the salt is of the same type as the worm that can be found in some mezcal bottles.

The Mexicans like to sprinkle the Sal de Gusano on limes. This creates a taste that is salty, hot and sour at the same time. It harmonizes with the mezcal perfectly. Of course, other fruits such as oranges and pineapples can be served with it.

Mezcal cocktails: enjoyment with a difference

Although Mezcal Artesanal Noble Coyote Espadín Tobalá is recommended for pure enjoyment, Mezcal cocktails are of course also possible. Each mezcal gives the drink its own note, which is why it is worth trying. 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

3 cl of mezcal

1 bar spoon of agave syrup (half a teaspoon)

2 dashes of Angostura Bitters

All ingredients are united in one shaker. If no one is on hand, put them in a glass with ice cubes. Then everything is mixed well. Then the mix is slowly strained into a glass with large ice cubes. Oranges garnish the drink.

Deliciously refreshing: Basil Cranberry Julep

6cl mezcal

3cl cranberry syrup

0.5cl agave syrup

5 basil leaves

Basil and agave nectar are lightly mashed in a glass. The mezcal and cranberry syrup are poured on top. Ice cubes - preferably crushed - perfect the pleasure.

The Spicy: Prairie Fire Shooter

5 dashes of Tabasco

2cl mezcal

This simple drink does not fail to have its effect. The mezcal, which is seasoned with Tabasco, goes into the glass. Finished.

Noble Coyote Espadín Tobalá: 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 is the result of a bachelor party in Las Vegas, where the mezcal still went down the throat in the morning. Friends and acquaintances saw the collaboration as a crazy idea. But a strong partnership grew out of it what we are proud of, which produces excellent mezcal. And now we are a partner of Noble Coyote. With the Mezcal Artesanal Noble Coyote Espadín Tobalá we have created a culinary masterpiece. It is available here in the online liquor store.

As we still carry this spontaneity and thirst for adventure we are certainly looking forward to more mezcal. We implement our goals professionally and sustainably, which is our perfect recipe for a perfect mezcal.