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Koch, "el de Oaxaca", Maguey Espadín - Mezcal Rating:3

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Imagen Koch, "el de Oaxaca", Maguey Espadín - Mezcal

Family:Tequila / Mezcal
Brand:Koch

History

Thanks to the dedication of Miss Cristina Martínez García and sons, Cirilo, Pedro, and Daniel Hernández, great Master distillers of this Craft Mescal and the huge cultural diversity and biologic of agave existing in Oaxaca valley. We can find Craft Mescals produced with differents agaves such as the famous Tobalá, Mexicano, Maguey de Lumbre, Cirial, Tobasiche, Coyote and the most popular agave Mescal of Oaxaca as is Espadín.


Description

Mescal “Koch, the one from Oaxaca”, is a Mescal produced in the town of San Baltazar Guelavila, Oaxaca. Mescal supported by more than three generations of Mescals Masters and the commercial brand which belongs to their producers. It watches over the employment generation and the development of the community. An organic Mescal, since its traditional process of production doesnt contain additives or industrial processes. Obtaining in this way a Craft Mescal of the highest quality with an infinite range of flavours and several organoleptic characteristics full of tradition.


Tasting notes

ESPADÍN (Agave Angustifolia Haw) 

Visual Phase:  Persistent pearlescent, light, clear and balanced. 
Aroma: A little smoked, floral, reminds of coconut, no volatile, balanced and very smooth.
In Mouth: Fruity tone, vanilla, herbs and extremely lisht of smoked with a very sweet ending in aftertaste.


*Tasting notes by Javier Caballero, Professional Bartender and Instructor en Liquid Experiens.


Observations

Bronze award 2013 in DARDO Festival in Mexico.
Presence of Mescal “Koch, the one from Oaxaca”, in the best mexican restaurants of the world.
- Empellón  Mexican Cuisine(NY) – Chef: Alex Stupack.
- Restaurant Pujol Ciudad de México- 17º Best restaurant in the 50 Best Restaurants 2013, S. Pellegrino&Acqua Panna – Enrique Olvera.
- Casa Oaxaca Restaurant (Ciudad de Oaxaca, Capital of Mezcal) – Alejandro Ruiz.


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