Tio Pesca Coyote is made with wild maguey Coyote in the remote town of Sola de Vega, Oaxaca. The town of Sola de Vega is known for its clay pot distillation, and this clay-pot distilled mezcal is made by maestro mezcalero Fernando Mitra. The agave are cooked in an underground pit oven, crushed by hand with mallets, fermented in Sabina wood vats, and double distilled in clay.
Agave Coyote originates in the north-east of Mexico but it has since extended into the south to Oaxaca. This Agave grows amongst rocks and minerals. Its leaves or 'pencas' extract the wisdom of the earth, it is a majestic Agave, difficult to find that creates a very different and exotic Mezcal.
Tío Pesca is a Santa Sabia Distillery project that brings an exclusive collection of ancestral palenques to the international market. They seek to preserve traditions and processing techniques that their ancestors have transmitted from generation to generation. Santa Sabia Distillery is also involved in Pescador de Suenos Mezcal, Aprendiz Mezcal, and Vecindad Tequila.
Sola de Vega sits 1,500 meters above sea level and is considered a semi tropical ecosystem with a lot of warm wet forests surrounding the region. All of the Tio Pesca Mezcales are classified as Ancestral, they are manually crushed, fermented in wooden sabino tubs and distilled in clay pots.
AROMA: Suede. Peppered, teriyaki turkey jerky.
TASTE: Spicy (white pepper) lychee (sweetness). Crusty French bread and smoke with the flesh of underripe stone fruit. Medium-full mouth feel. Hot finish – more white pepper, brine, some clay and a drop of sugar water.
ENJOY: Sipping mezcal is enjoyed slowly and with friends.