Koch el Mezcal Tepextate
Koch el Mezcal // Oaxaca, Mexico
Tepextate agaves are beautiful to look at--a massive prehistoric plant with leaves that twist and curl. The wild agave was harvested after 15 years of maturation. The mezcal is traditionally made by Master Mescalero Pedro Hernández in the village of San Baltazar Guelavila, Oaxaca. This includes roasting the agaves using red oak and mesquite and using a horse-drawn tahona to crush the agaves. Fermentation is done in an open-air pine and oak vat. The mezcal is twice-distilled in copper pot still and bottled.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"With one of the longest maturations periods, it is understandable that the flavors are deep and varying. The nose is subtle and calming with tones of apple peel, jalapeño, match smoke, strawberry. Mandarin and avocado leaves follow shortly afterwards. While equally as calming, the palate is quite concentrated. It displays flavors of herbs, lemon, and pineapple--all charred. That said, the smoke isn’t overpowering and the end result is beautifully calming and sublime."