Description

Mezcal Koch Tepextate

 

Mezcal Koch Tepextate is an artisanal, organic mezcal from Del Maguey, at an entry-level price point and broader availability. Launched in 2010, it is highly mixable and arrived in much-anticipated industry acceptance and high bartender demand.

 

Handcrafted, it is twice distilled, very slowly in small wood-fired, riverside copper stills to flavor specifications that underscore its versatility in cocktails. Another masterpiece out of San Luis del Rio, Mezcal Koch Tepextate has a nose of fruit aromatics, a hint of honey, vanilla, and roast agave; the palate offers ginger, cinnamon, burnt sandalwood, banana, and tangerine, with a long, soft finish. Viva Mezcal Koch Barril !

 

COLOR: Pale amber
AROMA: Strong toasted oak, light-cooked agave, and a hint of caramel-vanilla sweetness
BODY: Round, smooth and complex
TASTE: Full and balanced. It starts with brown sugar, fades soft oak, and is clean agave.
FINISH: Warm oaky finish

 

Los Danzantes (Los Nahuales) Espadin is traditionally made with farm-grown agave Espadin. The cooked agave is ground in a Chilean tahona that a horse pulls. It’s fermented in pine tubs, slowly and naturally (without accelerators), and with classical music to aid microorganisms’ cycle. It’s double-distilled in copper stills.

 

Mezcal Koch Tepextate  is made with 100% wild maguey Barril by mezcalero Adrian Bautista in Rio de Ejutla, Oaxaca. Barril is a wild agave that can take between 15 – 20 years to mature. This mezcal is herbaceous and smokey.

 

Koch Ensamble is made from wild maguey Tobala, Tobasiche, Lumbre, and Cirial. This mezcal is made in San Baltazar by Pedro Hernandez. It is a gentle and balanced mezcal with fruity notes of banana, light smoke, and herbs.

 

Koch Madrecuishe is made with wild maguey Madre-cuishe that requires 12 years to mature. This mezcal is made by Pedro Hernandez in San Baltazar. It has citrus and vegetal notes with a discreet smoky flavor that blends with the taste of earth and roots.

 

Koch Tobasiche is made with wild maguey Tobasiche that is matured 12 years before being harvested. Adrian Bautista makes it in Rio de Ejutla. On the palate, it is sweet with strong notes of anise. It also has hints of herbs and roots.

 

Koch Tobala is made with wild maguey Tobala. The maguey Tobala is very small, and a large amount of agave pinas are needed to make a single batch of mezcal. The Tobala is notably complex in taste and mouthfeel. Koch Tobala is harvested after 9 years of growth. It is made by Pedro Hernandez in San Baltazar. It is a subtle mezcal with floral tones and a great herbal permanence on the palate.

 

Koch Tepextate is made with 15-year-old wild agave Tepextate in San Baltazar. Pedro Hernandez makes this mezcal, and it is complex and fresh with aromas of herbs and roots. On the palate, it is floral, herbal, and light with a somewhat sweet aftertaste.

 

Enjoy it with a great Cuban or New World Cigar! you can Buy Mezcal Koch Tepextate from Stogies and More