Agave Type: Cirial, Tobal, Lumbre, Tobasiche Region: San Baltazar Guelavila, Oaxaca Maestro Mezcalero: Pedro Hernndez

Tasting Notes: Earthy, citrus, gentle smoke, apple, pineapple.

Details: A beautiful alchemy; Cirial adds an earthy spice, the Tobal imparts a sweet character, the Lumbre adds a vibrancy, and the Tobasiche provides a deep herbal quality.

With a rich history of mezcal production dating back to the 20th century, the Moreno family's passion was reignited by Carlos Moreno in 2009. Teaming up with the fifth-generation master mezcalero, Pedro Hernandez, they founded Koch El Mezcal de Oaxaca with the mission of preserving the essence of mezcal culture. The result is an exceptional and reasonably priced artisanal mezcal available in the Australian market. They've successfully brought together over 15 communities and 50 mezcal-producing families into their collective. As with all handcrafted products, each batch may exhibit slight variations. Koch El Espadin is crafted using ancestral methods that prohibit the use of metal tools, with spontaneous outdoor fermentation in sabino wood tubs and distillation through clay pot stills (Olla de Barro). The resulting product is unparalleled, representing the most traditional approach to mezcal production. It offers an aroma characterized by clay and minerality, along with hints of peach and other fruits, resulting in a creamy texture. The taste profile features sweet, fruity notes with a subtle hint of coconut, followed by herbal and spicy undertones. To fully savor this mezcal, allow it to breathe in the glass before indulging slowly.