Koch Espadin
Mezcal
Oaxaca, Mexico
47.0% ABV
An artisanal single-agave mezcal, produced in Jayacatlán, Mexico. Koch Espadín Ancestral de Jayacatlán is made using Espadín agaves - a popular variety that is very versatile.
VAT included. Free delivery on orders €30+
tasting notes
Orange Peel
Earthy
Cedar
Mineral
Cardamom
Black Pepper
Flavour Intensity
Suggested Use
On its Own
What's in it
- Espadin Agave
Recommended Pour
Espadin Neat
Koch Espadín Ancestral de Jayacatlán has a strong character that is best experienced on its own. To really bring out the entire flavour palate, pour yourself a glass and accompany it with worm salt and lime. It’s a wonderful spirit to enjoy with friends around the fireplace on a winter evening.
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Tasting Notes
- Orange Peel
- Earthy
- Cedar
When you smell Koch Espadín Ancestral de Jayacatlán, your nose will be met with a cloud of woody, earthy notes, along with notes of orange peel and damp cedar.
- Mineral
- Cardamom
- Black Pepper
When you taste Koch Espadín Ancestral de Jayacatlán, you’ll experience a strong mineral palate, with notes of cardamom, black pepper, cloves, and agave honey.
Flavour Intensity
Oaxaca, Mexico
The Aztecs were the first to cultivate agave plants in Oaxaca, back in the 1500s. Located in the south of Mexico, its mountainous rugged terrain and subtropical climate lend themselves well to the growth of these plants. While tequila is produced using only the blue agave variety, mezcal can be made from any variety of agave, and Oaxaca is famously the world’s leading producer of mezcal.
A 6th Sense for Mezcal
The families of Jayacatlán have been producing mezcal for generations. Over the years they have refined their techniques, relying only on their own senses to produce their high quality distillates. Maestro mezcalero Israel Palestino Cruz is the artist behind Koch Espadín Ancestral de Jayacatlán. His lifetime of expertise ensures an unrivalled quality and flavour balance in this luxuriously authentic mezcal.
Natural and traditional methods
Koch Espadín Ancestral de Jayacatlán is made using Espadín agaves. These agaves take about 7-9 years to mature and can be found all over Jayacatlán. The entire process from farm to bottle is done in a natural, artisanal way. The agaves are harvested by hand using machetes, cooked in an underground oak pit, and then double distilled in a copper still. The bottling and labelling are also done entirely by hand, by the women of the mezcal family who have lived in Jayacatlán for as long as anyone can remember.
The Brains Behind It
A sustainable project
In 2009, Carlos Moreno founded The Koch Group with the goal of reducing the amount of Mexicans migrating to the United States in search of better jobs. The Koch Group thinks of themselves as a project rather than a business, working to produce high-quality mezcals, while supporting mezcal-producing families in the most economically unstable parts of Oaxaca. Across thirteen communities, they work locally and naturally, respecting the environment and traditional production techniques of the Oaxacan families. Each bottle encapsulates the identity of the village from where it came.
More on the Brand
The Koch Group
