Grulani Coyote is produced by Leo Hernandez, who is a 5th generation mezcalero in the prolific Hernandez family of San Baltazar Guelavila.
About this mezcal
Grulani Coyote is made with maguey Coyote (Agave americana). Maestro Mezcalero Leo Hernandez produces this in the mountainous region of San Baltazar Guelavila. The agave used in this mezcal are crushed by tahona and distilled in copper. This Coyote is triple distilled.
Grulani Mezcal
Grulani Mezcal was founded by maestro mezcalero Leo Hernandez and his business partner Victor Moreno. The brand is based in San Baltazar Guelavila. The bottle is a re-interpretation of a Zapoteca design, made with recycled hand-blown glass. The base and cap are made with oak and cedar, which is the same wood they use to cook the agave in their ovens.
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JDB
172 reviewsBatch: 01COY, Bottle 52/500, 46% abv Batch date: 3/21
Tough to locate this brand in Southern California, but worth seeking it out. I got my first tastes of this brand a couple years ago at a Mexico in a Bottle event and was really impressed by the quality across their different expressions. These expressions that I picked up from Barkeeper in Silverlake reinforce that first impression.
Nose: Burnt sugar, vanilla, spice, and faint smoke
Palate: Lots of strong heat from the beginning to the end. It makes you think it is a higher abv for all of that black pepper heat. Strong vanilla notes, mild oak, sweet smoke, and backend flavors of allspice and sarsaparilla. Nose matches the palate more strongly than any expression that I can recall. The impact of that heat is what brings this down a smidgen, but it isn’t unbalanced or unpleasant, just a bit overwhelming on the palate initially. After opening up, those range of flavors linger on the palate a good long while.
Batch: 01COY, Bottle 52/500, 46% abv Batch date: 3/21
Tough to locate this brand in Southern California, but worth seeking it out. I got my first tastes of this brand a couple years ago at a Mexico in a Bottle event and was really impressed by the quality across their different expressions. These expressions that I picked up from Barkeeper in Silverlake reinforce that first impression.
Nose: Burnt sugar, vanilla, spice, and faint smoke
Palate: Lots of strong heat from the beginning to the
NatWoodman
2 reviewsPhenomenal expression. Good bit of vanilla on the nose and lots of earthy notes on the palate. Nice weighty mouthfeel. A complex but with an approachable finish. Maestro Leo Hernández does it again.