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Koch en Olla de Barro

Koch en Olla de Barra is made with agave Espadin. It has sweet, fruity tones with a slight taste of coconut, followed by tones of herbs and spices.

Rating: (2 reviews)
Brand:Koch Mezcal
NOM:NOM-O171X
Mezcalero:Alberto Vasquez
Agave:Espadin
Grind:Hand
Distillation:Clay Pot
Style:Joven
State:Oaxaca
Town:Sola de Vega
ABV: 47%
Age of plant: 7 years
Website: www.mezcalkoch.com
About this mezcal

Koch en Olla de Barra is made with agave Espadin. The difference between this mezcal and Koch’s other Espadin is the cooking and distillation method, where this mezcal is distilled in small clay pots. This mezcal is made by Alberto Vasquez in Sola de Vega. It has sweet, fruity tones with a slight taste of coconut, followed by tones of herbs and spices.

Koch Mezcal

Grupo Koch emerged in 2009 as a project to promote traditional mezcal, developing a business profile one year later for the Koch brand. The brand sees their mezcal as liquid art. They promote mezcals that is produced in a variety of different regions and those that are made using a variety of different production practices. Each batch will vary, so check your bottle for details.

2 reviews

4.5 of out 5 stars


2 months ago

For an espadin, this is fantastic. Smooth, earthy, ever so light bite. Almost creamy. Solid price ($80), wish this was readily available in Texas.

5 months ago

This is a Gem.
I’ve visited the palenque of Don Alberto in early january 2018, his work is simply astonishing. The molienda by hand and the banana leaves he puts over his fermentation casks bring a truly special feeling to his art. Not to mention the Olla de Barros which he has always been working with.
They bring this clay like feeling on the palate that I’ve never ever tasted so vividly in another Mezcal. The sharpness and freshness of the Espadin is ever present and the length to it make it a very nice tasting Mezcal. Small batch and pure love into the production couldn’t give anything other than excellence.
Must try

This is a Gem.
I’ve visited the palenque of Don Alberto in early january 2018, his work is simply astonishing. The molienda by hand and the banana leaves he puts over his fermentation casks bring a truly special feeling to his art. Not to mention the Olla de Barros which he has always been working with.
They bring this clay like feeling on the palate that I’ve never ever tasted so vividly in another Mezcal. The sharpness and freshness of the Espadin is ever present and the length to

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