Convite Coyote Mezcal

Coyote is considered the rarest and most sacred of the mezcal agaves — a wild Agave americana variant that grows scattered on the high slopes of Oaxaca, matures over roughly twelve years, and yields so little that few producers bottle it on its own. Convite, Oaxaca's top-selling mezcal, does. Founded in 2013 and Oaxacan-owned, the brand is made in the Zapotec mountains of San Baltazar Guelavila by brothers Cosme "Tucho" and Daniel Hernández, the sixth generation of master distillers in their family, who plant at least three agaves for every one harvested — and the coyote seedlings they nurse are the reason this bottle exists. The wild coyote is cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented with spring water, and double-distilled in a copper alembic, bottled at 46% ABV. Convite describes an unmatched sensorial experience: a burst of white pepper, floral notes, and a touch of fresh herbs that lingers through the finish. Expect a fragrant, floral nose with green herb and a clean, gentle smoke, opening into a bright, peppery palate — white pepper leading, florals and fresh herbs behind — with a mineral depth and a viscous texture, finishing long, dry, and elegant. Honest note: this is a connoisseur's single-agave mezcal at a serious price, and a sipper only — mixing it would be a waste. For the drinker who's had espadín, tobalá, and cuishe and wants the rare one, Convite's Coyote is among the most accessible bottlings of an agave almost nobody gets to taste. Neat, in a copita, slowly.

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