Coyote - Noble Coyote Mezcal ArtisanalPACIFIC AND LIME
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MEZCAL NOBLE COYOTE - COYOTE DE AMATLÁN
Maturation: 12 years
Origin: San Luis Amatlán
Crushing: Stone mill
Cooking: Floor oven, Mesquite Wood
Fermentation: Sabino wood barrels
Distillation: Twice in copper pot stills
Master distiller: Marcos & Eleazar Brena
Classification: Joven - directly from the still
Imported to EU by: PACIFIC AND LIME - FINEST IMPORTS
The Coyote impresses with its gentle aromas of white pepper, marzipan and vanilla. Wood and spice notes continue, with leafy and wet stone notes on the palate, leading into a spicy, minerally finish.
The agave Coyote (agave karwinskii latrans) is endemic to the Amatlánes region of Oaxaca and is related to the agave Madre Cuishe. The seeds of a Coyote plant can produce different varieties of agave and its flowers can also pollinate and be pollinated by other types of agaves. When the seed germinates, it is not uncommon for the resulting plants to be hybrids of agave Tobalá, Espadín and Tepextate. In indigenous cultures of North America, the coyote can, according to legend, take several different forms. It’s associated with the mythological animal of the Zapotecs which symbolises intelligence, ferocity and boldness. The flavors of agave Coyote are as eccentric as its genetics. This spirit has a predominantly mineral taste, due to the rocky areas where it prefers to extend its roots but also has some wild notes. Agave Coyote perfectly convey the minerals from the ground where it grows: San Luis Amatlán, a community known for its long mezcalero tradition.
Marcos explains that agave Coyote is used in Oaxaca to divide properties. Therefore, Coyote is identified as semi-cultivated. “Once the plants mature and are harvested, we make mezcal from them and plant new ones to serve the same purpose.”
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