Koch Ensamble has a complex taste with notes of of salt and minerals adding some hints that resamble the flow of the deaths (Cempasúchil) carries subtle fruity notes of banana, light wisps of smoke, and herbs with a citric end.
Maguey Used / Scientic Variety: Espadin, Chino Verde, Barril & Coyote.
City, District and State of harvest: Sola de Vega, Oaxaca State.
Terroir and Ph: Red soil with high concentration of minerals from 6.0 to 8.0ph.
Ripening time: 7-10 years.
Oven type, wood used and cooking Time: Conical Underground oven, Pine and oak and four days of cooking.
Mill Type: Tahona, Stone mill pulled by horse.
Fermentation Water: Whel Water.
Fermenter type and Days of fermentation: Wooden tubs made of juniper or pine. Fermentation in four days (in summer) and eight days (in winter), depending on the weather as fermented outdoors.
Maestro Mezcalero: Alberto Vasquez.
Distiller Type: Copper Alembic.
Number of Distillations: 2.
Alcoholic Correction: Puntas and Colas are separated, only the Cuerpo is used.
Alc. Vol: 47.3%
Net. Cont.: 700 ml.
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