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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: (1 review)
Brand:Koch Mezcal
NOM:NOM-O171X
Mezcalero:Alberto Vasquez
Agave:Espadin
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, making this mezcal much more unique. 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

Mezcal Koch is 100% Oaxacan owned, and they pride themselves on bringing a streamlined efficiency to the 200 year-old production methods of mezcal. To reduce environmental impact they have come up with guidelines under which the whole production process is governed: Agave self-sufficiency, sustainable use of water and forest resources, and a proper waste management. The ABV of their mezcal may vary from batch to batch.

1 review

5 of out 5 stars


Ben_MezcalBrothersFR on Dec 1, 2018

8 reviews

  • Overall:

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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