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Mezcal Noble Coyote - Coyote
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Scientific Name











Maestros Mezcaleros

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*ABV will vary for each batch at the discretion of the mezcalero


White pepper, marzipan, vanilla, wood and spice on the nose. Wood and spice notes continue, with leafy and wet stone notes on the palate, leading into a spicy, peppery, minerally finish.

 Agave karwinskii latrans


12 years

San Luis Amatlán

With mallet


Wild and cultivated

Floor oven

In Sabino vats



Marcos & Eleazar Brena


The agave Coyote (agave karwinskii latrans) is endemic to the Amatlánes region of Oaxaca and is related to the agave Madre Cuishe. The seeds of a Coyote plant can produce different varieties of agave and its flowers can also pollinate and be pollinated by other types of agaves. When the seed germinates, it is not uncommon for the resulting plants to be hybrids of agave Tobalá, Espadín and Tepextate. In indigenous cultures of North America, the coyote can, according to legend, take several different forms. It is for this reason, that the indigenous people of Oaxaca have named this plant after the mythological coyote.

The flavors of agave Coyote are as eccentric as its genetics. This spirit has a predominantly mineral taste, due to the rocky areas where it prefers to extend its roots but also has some wild notes. Agave Coyote perfectly convey the minerals from the ground where it grows: San Luis Amatlán, a community known for its long mezcalero tradition.

Agave Coyote (agave karwinskii latrans)
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     Marcos explains that agave Coyote is used in Oaxaca to divide properties. Therefore, Coyote is identified as semi-cultivated. “Once the plants mature and are harvested, we make mezcal from them and plant new ones to serve the same purpose.”


November 2017

    The atmosphere is always important when we cook agave Coyote. This batch of Coyote mezcal was produced right before the start of the rainy season in Oaxaca. Although many things can happen with the weather, we were lucky to not have any unexpected storms. Therefore, not only we were able to complete the cooking process on time, but the night before destilation the maestros went on a deer hunt hoping their good luck would carry over to the hunt. In fact, the hunt was a success, and venison was eaten during the distillation the next day. This represents a high blessing for a very special batch of this mythical spirit.

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