Koch El Mezcal Ancestral Joven Maguey Coyote de Sola de Vega

Koch is one of the two mezcals a Mezcal PhD tasting group acclaimed above everything else on the table — metallic yet sweet, floral — and its Ancestral line is made the oldest way there is. Koch El Mezcal works with maestros across Oaxaca's mezcal regions, bottling each village and agave separately; the Ancestral designation, the strictest under Mexican law, means the agave was roasted in an earthen pit, crushed by hand with mallets or a tahona, fermented in wood or stone or hide, and distilled in clay pot stills over a wood fire. This bottle is wild coyote agave from Sola de Vega — Agave americana var. oaxacensis, one of the rarest and slowest magueys, fifteen to twenty-five years to mature — pit-roasted, hand-crushed, wild-fermented, and clay-pot distilled, bottled unaged; check your label for the maestro, lot, and ABV. Clay distillation lends an earthy, mineral softness copper never gives, and coyote is prized for its herbal complexity: expect a nose of wet clay, dried herbs, green pepper, white flowers, and a faint mineral tang over gentle smoke, opening into a dense, savory, layered palate with honeyed fruit, pepper, and a long, earthy finish. Honest note: a rare wild agave in an ancestral clay-pot mezcal — a collector's bottle priced for it. Neat, in a copita, slowly. Coyote, from the clay pots of Sola de Vega.

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