Mal Bien Coyote by Victor & Emanuel Ramos

Mezcaleros and Magueyeros in the Miahuatlan district of Oaxaca use the name Coyote to classify unique hybrids that occur when Madrecuixe (Agave Karwinskii) are pollinated by a different species. In this case the Coyote that Emanual used to make this hybrid batch are born from Madrecuixe and Tobala (Agave Potatorum). The Coyote is cooked in a 13 tonne pit for 6 days with heat fuelled by a mix of Encino and Mesquite wood. After cooking the Coyote is allowed to rest for 5-7 days before being milled by tahona. Fermentation occurs in Sabino timber tanks (Taxodium Mucronatum) for 3-8 days. Well water is added and then distilled twice in 275-litre copper pot stills with refresacadera and further adjusted with puntas and colas (heads and tails).

Notes of roasted plantain and pear finished with wet clay, light tobacco and pecans, an excellent crystal clear sipper.