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“Very discreet aroma of caramel. Herbal, earthy and spicy. Reminiscent of leather with fruity endings”.


Maguey Used / Scientic Variety: 100% Coyote (Agave americana subsp. oaxacensis)


City, District and State of harvest: San Baltazar Guelavila, Municipality of San Dionisio Ocotepec, District of Tlacolula, Oaxaca State.


Terroir and Ph: Red soil with high concentration of minerals from 6.0 to 8.0ph.


Ripening time: 12 years.


Oven type, wood used and cooking Time: Conical Underground oven, Pine and oak and four days of cooking.


Mill Type: Tahona, Stone mill pulled by horse.


Fermentation Water: River Water.


Fermenter type and Days of fermentation: Wooden tubs made of juniper or pine. Fermentation in four days (in summer) and eight days (in winter), depending on the weather as fermented outdoors.


Maestro Mezcalero: Pedro Hernández.


Distiller Type: Copper Alembic.


Number of Distillations: 2.


Alcoholic Correction: Puntas and Colas are separated, only the Cuerpo is used.


Alc. Vol: 47%


Net. Cont.: 700 ml.

Koch Coyote

135,00 €Price
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