Santo Cuviso translates as holy bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish. Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day. Region: Sonora Master Distiller: Manuel “El Toro”...

44% - Cooked in stone ovens and extracted by roller mill.. Fermented in stainless steel with natural yeast and distilled twice in stainless steel still w/copper coil. Pure agave flavor and easy drinking.

This unique mezcal is made with a variety (karwinskii latrans) that the people in the village of San Luis Amatlán call “Coyote”; it is endemic to the Amatlánes region of Oaxaca, where it is frequently used as a border plant along property boundaries. (As a result, this Coyote agave is considered to...

100% Agave Cupreata, harvested at the border of Oaxaca and Puebla.  This is their Silver bottling: the agaves are roasted for three days in an earthen oven over an oak-wood fire, then distilled twice in a copper still. This mezcal offers woody and tobacco aromas, with notes of new leather and cocoa...

The Espadín agaves for this bottling are cultivated in and around the village of San Luis Amatlán. Espadín is the most common agave used to make mezcal; it matures the quickest and has the highest yield of agaves used for mezcal production (10 kg of agave yields 1 liter of mezcal). The agaves are...

Distilled by Silverio Garcia Luis in his palenque in the town of Rancho Blanco Güilá in Oaxaca.The roasted agaves are fermented naturally in open-top wood vats; distilled in a copper alembic still. This is their “workhorse Espadín”, great for mixing cocktails, but no less stellar if savored neat on...

100% agave— specifically, 100% Espadín, or agave angustofilia— naturally harvested in a single vintage after an eight-year growing term. The year and lot number can be found on the back label of each bottle. All grown on the Lucas family farm and distilled on-site. This is a single-village Mezcal (...

44% - Aged for 3 to 5 years in American White oak, Cognac barrel and used whiskey barrels.

Mezcal Noble Coyote is one of the few mezcal brands to be able to offer Jabalí mezcal in the United States. Made by maestro mezcalero José Peréz Santiago in the world capital of mezcal itself: the village of Santiago Matatlán in Oaxaca. José is the grandson of Don Tacho, a legend in the mezcal...

Distilled by Juan Hernández Méndez; fermented naturally in open-top wood vats and distilled in a copper alembic still. A blend of 50% Tepeztate and 50% Tobalá. This Ensamble is the Erstwhile Tobalá’s bolder, sassier and slightly funky tomboy cousin.  Tepeztate is front-and-center here, tempered by...

The agave is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one of the smoothest...

100% Blue Agave. The agave is carefully trimmed of its pencas (or leaves) to avoid any bitterness. Pure spring water is used throughout the natural fermentation process.  The tequila is oxygenated, chilled to 4º C, then filtered through activated carbon filters before bottling, which makes it one...

Aged 9 months in American white oak Barrels medium char.

Mezcal Noble Coyote is a pioneer in the cultivation of Tobalá, which only 15 years ago was only sourced from the wild.Today most of our Tobalá is cultivated in the area around the village of San Luis Amatlán. These cultivated piñas are often two to three times bigger than the average Tobalá that...

Distilled by Juan Hernández Méndez; fermented naturally in open-top wood vats and distilled in a copper alembic still. Banana, cooked maguey and adobo on the nose. Quince and subtly floral on the tongue, with the lingering lovely round sweetness of caramel. The slightest hint of spiciness and hot...