Koch el Mezcal

VISIT THIS PRODUCER'S WEBSITE
Country of Origin: Mexico
Location: Oaxaca, Mexico
People: Carlos Moreno & Pedro Hernandez, Owners | Pedro Hernandez, Mezcal Master

Items

Koch el Mezcal 'Olla de Barro' Espadín, Oaxaca (94 proof) Login In Stock
Koch el Mezcal Arroqueno, Oaxaca (94 proof) Login
Koch el Mezcal Espadin, Oaxaca (94 proof) Login In Stock
Koch el Mezcal Lumbre, Oaxaca (94 proof) Login In Stock
Koch el Mezcal Madrecuishe, Oaxaca (94 proof) Login <1 Case
Koch el Mezcal Mexicano, Oaxaca (94 proof) Login <1 Case
Koch el Mezcal Tobasiche, Oaxaca (94 proof) Login <1 Case

Koch el Mezcal produces traditional, handcrafted mezcal made by artisan mezcal masters from different regions in Oaxaca. These mezcal masters have generations of knowledge in agave plant processing, and thus allow Koch el Mezcal to be at the forefront of Mezcal conservation (Koch recollects and conserves organic seeds of enemic agave species of the region, and in 2014 planted more than 30,000 agave plants).

Mezcal is an alcoholic spirit with a certified denomination of origin, elaborated through the distillation of the fermented juice of the agave plant in its various forms. There is a wide variety of species of agave plants and each one of them produces a different variety of mezcal. Each resulting variety has its own set of concrete characteristics that are very unique and specific, and are also influenced by the area of growth of the agave plant and its transformation process. Once the agave seed has been planted, it takes between 6 to 20 years for the plant to grow and reach the right maturation point that allows it to be selected and harvested, all depending on the species. After harvesting, the plant passes through the process of “el corte,” in which the leaves are cut at the ribs leaving the heart or “corazón” of the agave, which in a subsequent stage is cooked in a traditional stone oven. The traditional stone oven is prepared with red-hot river stones, which are placed in the center of the oven and heated by firewood. Once the oven is heated and ready, it is then filled with the agave hearts. To cover and seal the oven, palm fronds or “petates” and earth are used, hereby keeping the heat and flavors inside. The cooking process of the agave hearts takes about three days before they are crushed in a stone mill. The agave pulp is then fermented in juniper wooden tanks and later distilled in clay pots or copper stills. The Final product is obtained after a double distillation process, in which alcohol adjustments are made at the beginning and end of the second distillation.

In 1995 mezcal obtained a denomination of origin, registered by the world organization of intellectual property (OMPI) based in Geneva, Switzerland. At present, under the strict regulations of the official Mexican policy NOM-070 the states of Oaxaca, Durango, Guerrero, San Luis Potosí, Zacatecas, Guanajuato (1 township), Tamaulipas (11 townships) and Michoacán (29 townships) have been registered as protected territories and the sole manufacturers of mezcal.

Click to learn about Koch el Mezcal's responsibility project.

Media Links

Vogue: Move Over, Tequila - Why Artisanal Mezcal Is on the Rise

Social Media Links

Koch el Mezcal Facebook
Twitter: @kochelMezcal