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1
Koch El Mezcal Tobala is crafted in San Luis del Zapotal, Oaxaca, using wild-harvested tobala agave, traditionally roasted in underground pits and distilled in both stone and copper pot stills.
2
Koch El Mezcal Espadin is crafted in Santiago Matatlán, Oaxaca, Mexico, using only wild-harvested espadín agave and traditional methods like stone-pit roasting and hand-pulverization.
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