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Noble Coyote Artisanal Mezcal

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- Produced and bottled by Yowipe S.A. de C.V. in San Luis Amatlan, Oaxaca, Mexico & exclusively imported into the United States by Wolfsheim Spirits LLC, Atlantic Beach, FLORIDA, USA - © 2018 - All rights reserved -

                    

               

                 

                Scientific Name    Agave potatorum

                                               

Maturation                          12 years

Pueblo                                  San Luis Amatlán

Trituration                           With mallet

Distillations                         2

Growth                                  Wild and cultivated

Cooking                                Floor oven

Fermentation                        In Sabino vats

Distillation                          Alembic

Alcohol                                 48%

Maestros Mezcaleros              Marcos & Eleazar Brena

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

Tasting Notes

The nose opens with smoky bacon and fireside smoke aromas, with wood and spice. Smoke gives way to bacon fat, earth, dried orange peel and pepper into a long robust finish.

Agave

The agave Tobalá (agave potatorum) used in our mezcal comes from the San Luis Amatlán region of Oaxaca. It is one of the biggest varieties of this relatively small species of agaves. Unlike the classic Tobalá whose piñas typically measure from 30 to 60 cm (12 to 24 inches), it is common to see our Tobalá —both cultivated and wild— measure up from 1.0 to 1.5 meters (39 inches to 59 inches). They also have a highly aesthetically pleasing appearance and it is common to see them used as ornaments in Oaxaca.

Mezcalero Comment

     Tobalá is the only wild species that has been “domesticated,” although not 100%. Fifteen years ago, all the Tobalá used to make mezcal was 100% wild. Today, we at Noble Coyote, have done what many back then said was impossible: domesticate the wild Tobalá in order to ensure its continued availability for making fine mezcal. We can brag that we were part of the domestication of Tobalá which has helped protect this species in the wild...

This Batch Spirit

November 2017

     Marcos: We cooked this batch of Tobalá during the spring – the best season to cook Tobalá if you are looking to maximize the production of mezcal. Crazy rains fell this year during the fermentation of our batch of Tobalá. The rains caused the temperatures to fall below normal and this slowed the fermentation process. As a result, the flavors have been concentrated giving this batch of our Tobalá its unique characteristics and taste.”