Koch Mexicano Penca Larga

batch: MK002/17MOB (48.1%)

nose: banana bread, some clove, pork fat, creme soda, rosemary, chalkboard, roasting nuts, a touch of lime

palate: touch hot though not in a bad way, similar to the nose, but the nuts are more central, really nice mouthfeel here, some pepper, oddly malty, sweet but not overbearingly so, some sweet potato, finish adds sugar plums to the mix

solid. very engaging, enjoyable nose. palate delivers something similar to what the nose promises, but it’s balanced differently. finish has a nice length, but hot. I’d probably say 6+ for this one. close to being damn good, but the bitterness/heat punch toward the end of the palate and the simplicity hold it back for me.

Bottled 2018.
?- clear
?- drying impact.
Aromas of green savory herbaceous, thyme, rosemary, sage, bay leaf, ginger, guava, quince, lime oil, fresh pine, Irish moss, mineral clay, limestone chalk.
Adequate & complex production.
Average length and ordinary character.
?- coating, warming and astringent effect; sufficient smooth alcohol; medium-full body.
Primarily sour, sweet & bitter tastes; buttery-oily smoothness.
Flavors of quince, guava, ginger, pepper, pine, laurel, lemon & lime zest, leather, mineral clay & chalk, resin & sap.
Medium concentration of flavor intensity, slight complex character, correct balance.
Pleasant and long finish.
Very Good overall impression.

*Very green character, very well balanced though, very pleasant.

Learn more about organoleptic evaluation at the International Wine & Spirits Guild’s seminar in Fine Spirits,
or more on Agave Spirits certifications through the Agave Spirits Institute.

Nose: Loads of wet clay, rubber and earthy ashes up front. Eases to reveal a dark, spicy core of clove, cinnamon and peppercorn, which seasons grilled pineapple in crème fraiche. Graphite-like minerals.

Palate: Fleeting baked agave, then rubber turning quickly to rawhide and bitter gourd, with echoes of the pineapple and clove from the nose. Grows spicier, adding roasted chile and bay leaf. Medium body.

Finish: Spices peak with curry, tamarind and kaffir lime. Then heads for citrus pith and baked agave, ending on white chocolate, dried leaves and clay. Medium-long finish.

Thoughts: Murky and earthy to the max. While the clay is a tad overwhelming on the nose, the Mexicano spices and surprising creaminess make for a rich palate and finish.

Eerily similar to this producer’s arroqueno, that makes me very happy. Super clay driven, meaty, vanilla buttercream, ginger, clove. Chicarones, white chocolates, piloncillo, a savory herb, just so dark. Old stone building, lots of leather.

Palate: A little hot which gives a sweet spice character, but once acclimated it’s a denser texture with a pretty long finish that almost has a floral soap aspect. Agave sweetness is huge, complexity isn’t super high but its so unique anyways that my attention is well captivated.

Massively dark and rich, wow. I’m really amazed at how much the “hand of the maker” is showing, this is very similar to the amazing arroqueno he produces as well. Hard to rate.