Koch El Mezcal Ancestral Espadín de Sola de Vega 750ml

Sola de Vega, in the Sierra Sur region of Oaxaca, is one of the best-known places for traditional clay-pot mezcal, along with Santa Catarina Minas. This Koch mezcal is a Mezcal Ancestral from Sola de Vega, a classification meaning that no machines were used in mashing the cooked agaves and that the spirit was distilled in “barro de olla” clay pot stills, one of the oldest and most labor-intensive methods in mezcal. Koch El Mezcal is a passion project built around traditional producers, with a mission of preserving traditional methods and supporting local mezcaleros. The process, as Koch describes it: Maestro Alberto Vasquez harvests 7- to 9-year-old Espadín agaves and pit-roasts them in a conical oven. The cooked agaves are crushed with wooden mallets and fermented with well water and ambient yeasts in wooden tinas (open-top cypress barrels). The ferment is double distilled in clay pots, and the strength is adjusted using “puntas y colas,” the heads and tails of the distillation, to reach a final 47% ABV. It is bottled as a joven, unaged mezcal. The result is a mineral-driven, delicate, distinctive mezcal. A retailer’s description: “mineral driven with palpable smokiness,” with “some notes of sweet corn, some tropical fruits, petrichor, and a lovely clay richness on the palate.” Another set of notes describes “a long persistence of orange blossoms and cinnamon, with hints of old leather and smoked cedar,” and “a medium body with mineral notes, and light flavors of cardamom and nutmeg,” with “a silky texture flavored with cotton candy, and a prolonged finish of almond butter.” Others find “ripe tropical fruit, a hint of fresh herbs, and a whisper of sweet smoke.” It’s a gentler, more complex alternative to the heavily smoky mezcals, and for tequila drinkers, an introduction to clay-pot distillation. Sip it neat in a copita with a slice of orange, or use it in a mezcal Negroni, Paloma, or margarita. Origins & Craftsmanship Koch El Mezcal Ancestral Espadín de Sola de Vega is produced in Sola de Vega, in the Sierra Sur region of Oaxaca, Mexico, from 7- to 9-year-old Espadín agaves (Agave angustifolia), pit-roasted in a conical oven, crushed with wooden mallets, fermented with well water and ambient yeasts in open-top wooden tinas, and double distilled in clay pots by Maestro Mezcalero Alberto Vasquez. Joven (unaged). Bottled at 47% ABV / 94 proof, 750ml. Critics Reviews No critic scores are published for this product. Importer tasting notes: “Aromas: Long persistence of orange blossoms and cinnamon, with hints of old leather and smoked cedar. On the palate: Medium body with mineral notes, and light flavors of cardamom and nutmeg. Silky texture flavored with cotton candy, and a prolonged finish of almond butter.” Tasting Profile Nose Orange blossom and cinnamon, with old leather, smoked cedar, sweet corn, and a touch of petrichor. Palate Medium-bodied, silky, and mineral, with cardamom, nutmeg, tropical fruit, and clay richness, and a whisper of sweet smoke. Finish Prolonged, with almond butter and gentle smoke. Quick Overview Category Details Style Mezcal Ancestral — Joven, Single Agave ABV / Proof 47% ABV / 94 Proof Agave Espadín, 7–9 years old Region Sola de Vega, Sierra Sur, Oaxaca, Mexico Production Pit-roasted; hand-crushed with wooden mallets; ambient-yeast fermentation in wooden tinas; double distilled in clay pots Maestro Mezcalero Alberto Vasquez Brand Koch El Mezcal Style / Identity A mineral, silky, gently smoky clay-pot mezcal with orange blossom and tropical fruit Aromas & Flavors Orange blossom, cinnamon, smoked cedar, tropical fruit, clay minerality, almond butter Bottle Size 750ml Cocktail Suggestions Neat in a copita — with a slice of orange and sal de gusano. Mezcal Negroni — equal parts mezcal, sweet vermouth, and Campari. Paloma or Mezcal Margarita — for a smoky variation on a classic. Food Pairings Grilled meats and tacos al pastor Mole and roasted vegetables Fresh fruit with chili and lime Dark chocolate