MICROLOT 03 — OAX·CY·1

Coyote

HARVEST 2026PALO GRANDE · LA CHAGA, MIAHUATLÁN, OAXACAMAESTRO MEZCALERO SOZIMO JARQUÍNALAMBIQUE DE REFRESCADERA

Agave from microlot OAX·CY·1 in the field.
01 — THE AGAVE

One of the scarcest agaves

Agave lyobaa is considered one of the scarcest agaves, and among the hardest to find growing wild. We cultivate it in Palo Grande, in Miahuatlán, Oaxaca, and it was distilled by Maestro Sozimo Jarquín using the artisanal method of the alambique de refrescadera — a still cooled by a water basin above the pot — of high complexity and rarity. Enjoy the complexity, the softness and the aromatic profile of this mezcal.

SPECIES
Agave lyobaa
CULTIVATION
Cultivated in Palo Grande
The jima: cutting the agave in the fields of Palo Grande.
The jima: cutting the agave in the fields of Palo Grande.
Stacking the freshly harvested piñas.
Stacking the freshly harvested piñas.
Cutting the roasted piñas to be crushed before fermentation.
Cutting the roasted piñas to be crushed before fermentation.
Natural fermentation in the wooden vat.
Natural fermentation in the wooden vat.
Heating the alambique de refrescadera.
Heating the alambique de refrescadera.
La jima: harvesting the coyote agave in Palo Grande.
GEOMETRY: NATURAL EARTH · MERCATOR PROJECTION
02 — THE PLACE

Palo Grande, Miahuatlán

An agave that is almost never found in the wild, planted and waited on in Palo Grande, in the Sierra Sur of Oaxaca.

03 — THE MAESTRO

Maestro Sozimo Jarquín

He distills with an alambique de refrescadera, an artisanal method of high complexity and rarity.

DISTILLATION
Alambique de refrescadera
04 — THE SPEC SHEET
AGAVE
Coyote — Agave lyobaa
ORIGIN
Palo Grande, Miahuatlán, Oaxaca
PALENQUE
La Chaga, Miahuatlán, Oaxaca
MAESTRO
Sozimo Jarquín
DISTILLATION
Alambique de refrescadera
HARVEST
2026
LOT
OAX·CY·1

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