Our cocktail Espadín is created by the maestro mezcalero Don Marcos Brena with assistance from his son Eleazar. Don Marcos and Eleazar use the techniques passed down to them by generations of mezcaleros. Espadín is the most common agave used to make mezcal. It is the agave that matures the quickest and has the highest yield of agaves producing mezcal--10 kg of agave yield 1 liter of mezcal. Almost 100% of our Espadín agave is cultivated by us in and around the village of San Luis Amatlán. The environmental conditions around San Luis Amatlán give our Espadín agaves their distinctive characteristics and flavors.

Our Espadín agaves are ground using a stone mill and are cooked in a traditional floor oven. The cooked agaves are then fermented in traditional open air sabino tubs. The mezcal is then distilled twice using an alembic still.

Noble Coyote Espadín has very simple and fresh flavors with green agave and citrus notes. Green fresh aromas dominate, followed by anise and subtle smoky notes. Bright green herbal flavors continue on the palate, into a smooth medium-long finish.

Noble Coyote Espadín can enhance any cocktail. We feature several recipes on our website for cocktails that pair perfectly with our Espadín.