Espadin ∙ 0.5L / 43.1% Mezcal Mezcal Artesanal Noble Coyote - Pacific and Lime
Espadin ∙ 0.5L / 43.1% Mezcal Mezcal Artesanal Noble Coyote - Pacific and Lime
Espadin ∙ 0.5L / 43.1% Mezcal Mezcal Artesanal Noble Coyote - Pacific and Lime

Espadin ∙ Mezcal Artesanal Noble Coyote ∙ 0.5L / 43.1%

Regular price€39.00*
Tax included. Free shipping.

  • Delivery period 1-3 days
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Taste/ flavors

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.


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



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, which we recommend especially as a beginner for connoisseurs.

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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Cocktail Empfehlung

Mezcal Paloma

6 cl Mezcal Noble Coyote Espadín
9 cl grapefruit juice, preferably freshly squeezed
1 cl Limettensaft, am besten frisch gepresst
6 cl Grapefruit-Limonade  
Garnish: sea salt, grapefruit zest or quarter wheel

Den Glasrand eines Longdrink-Glases mit einer Grapefruit- oder Limettenscheibe befeuchten und in Salz eintauchen. Das Glas mit Eiswürfeln auffüllen. Die Säfte auspressen und mit dem Mezcal in das Glas geben, mit Limonade aufgießen und umrühren. Mit einer Grapefruit-Zeste oder -Viertelrad garnieren und genießen! Als Variante lässt sich der Cocktail auch mit Soda anstelle von Grapefruit-Limonade zubereiten. Dafür zusätzlich einen Schuss Sirup hinzugeben.  


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