Read the latest tasting notes posted on Mezcal Reviews.
Batch 2 from 2019.
Bold minerality throughout. Heavy limestone on the nose (reminds me of Midwestern cave systems) with complementary aromas of crystallized honey, Necco Wafers, artificial vanilla extract, and just a hint of butterscotch. The palate is super-earthy: potting soil, sawdust, pencil shavings, petrichor, okra, mature kale, and caper brine. A drying finish brings flint, ozone, white pepper, and lime zest into focus.
This is a great weekday sipper if you’re a fan of sotol. I’m tempted to give it 4 stars for the value/money.
Lot 004-20BA. Similar to the Espadin likely because of so little Tobala present. Weak flavors. Slight bit of bubble gum sweetness. Places in MX like to price it as a 100% Tobala. An outrageous $27 USD/pour at Muyal in Tulum. The Espadin-Cuishe is much better but still not great. Bottles at the Cancún airport cost about $45 USD. Regardless of cost however, this is just a weak watery boring mezcal.
A fine, middle of the road espadin. Plums, cucumbers, basil. A little smoke. Not much there, and thats ok
Lot 04 from 2019.
Major pâtisserie vibes on the nose with aromas of turbinado sugar, sour pie cherries, vanilla custard, pâte à choux, and candied lime. The mouthfeel is viscous, silky, and so so so smooth; there’s no burn on this one. Darker, more sophisticated flavors come through on the palate: blueberries, brown sugar, marscarpone, and kirsch. It tingles on the back end, finishing with New York cheesecake, ripe Damson plums, Italian pizzelles, raw walnuts, and an echo of cappuccino on the sides of my tongue.
This is one seriously refined spirit! So luxurious and sexy. Worthy of little black dress occasions.
I had the older bottle with a different label – no certification sticker, batch or lot info on the bottle. It is a clean mezcal with some spice notes and a nice smoky sweetness. At 80 proof it tastes diluted. I will use it as a mixer.
Nose and flavor seem very light for a Tep which usually announce themselves straight away. Not displeasing though, still some mint, earth, and spice come through. I get a root vegetable flavor like a yam or sweet potato. Alongside Gregorio Garcia’s Tep, there is more sweetness, fewer vegetal notes, more floral aromas.
Definitely a Tep, very green, a bit astringent, subtle flavors of mint and herb. A vegetal flavor I can’t quite place, maybe artichoke or asparagus? Seems a little hot on the back end. Good to do a side by side with another Tep to see how it compares.
Nose – Big, fresh grassiness like you’ve taken a weed wacker to an overgrown lawn a foot high (OK, so you really let the chores go).
Palate – Initial sweetness like letting a few sugar crystals melt on your tongue. Grilled and charred poblano peppers. Aftershave gel. Campfire ash. A very, very rich Tepeztate (after about 2 oz in one sitting I could see if being a bit too much).
Nose – A mix of strawberry and grape flavored Nerds candy.
Palate – Tropical fruit jelly beans. A very light sour cream note. Parmesan cheese rind. Very crisp and delicious smoke.
Only a 1 oz. sample – really could dive deeper with more.
Batch: ISR-SAC-001. Bottle 194.
I’m loving all the mezcal coming out of Guerrero recently. Every bottle I’ve come across has been sweet, viscous, and darkly caramelized – although this one leans more toward the savory side. Aromas of freshly poured asphalt, scallions, bubblegum, lemon balm, turmeric, and cumin. A lush palate brims with uncommon and exciting flavors: roasted strawberries, ripe mango dredged through chili powder, crème fraîche, Indian lime pickle, and lemon peel. The finish literally goes on for hours, beginning with black pepper, wood smoke, and coastal sweetgrass before evolving into something more metallic – like old pennies or copper pipes. Incredible juice!
Lot 6/2019 and my first mezcal from Tampaulipas and it reminded me a lot of Raicilla. This is a unique expression but tasted some of that lactic funk right off the bat with nice layered spice and sweetness that got behind my molars and had a nice mouthfeel. Overall just not my preferred makeup but certainly worth trying for those that are looking for a totally new profile that is unlike many common mezcales.
Another winner from Mal de Amor. Thick, simple-syrup like mouthfeel. Lemon heads at first blush. More lemon as it goes down, including some pine and a little rauchbier on the finish. Diggin it
Finishing the last of this bottle. Definitely has evolved in flavor and profile as I have drank it over the last few months. Much sweeter and rounded then I first tasted it when it was harsh and sharp on the palate and finish. Oxygen has done good things for this Arroqueño. Flavors of mint/herbs and lemongrass, a bit of taste like Good & Plenty candy (licorice). Hint of minerality and earth. Still a tad hot and peppery.
Nose – Key lime pie. The nose is invigorating – like chewing some peppermint breath mints with a mask on (hat tip to COVID protocols for that experience… whomp, whommmmmp).
Palate – Forest soil. Celery stalk (and some of the leafy bitterness). A hearty sweetness like oatmeal with sprinkled with brown sugar. Pine wood smokiness. Spicy finish (a heat that punches slightly above the 46% ABV) which carries on into the aftertaste.
Nose – Spiced apple. Ginger rock candy.
Palate – A kick-start spiciness (minty heat with short lasting serrano punch) from the Tepeztate. Fruit cocktail syrup sweetness. Greenspoint’s perceptive mention of sunflower seeds really comes out in the finish for me – it’s like a chewing on smoked and seasoned Spitz and adding just a touch of cayenne pepper.
This one ounce sample wasn’t enough for me – I may have to hit up Tahona Mercado for a whole bottle. 🙂
60% Espadin, 36% Coyote, 4% Mexicano. 50.4% ABV.
The nose is murky, but I did manage to pick out some fresh nectarine and green papaya aromas under all the wet clay funk and fall leaf decay. It’s got a mean mouthfeel, too. I swear I hear it hiss as it hits my tongue. The palate is like licking a potter’s wheel, and it takes several sips before other notes emerge: red apples, sawdust, vanilla, toffee, and orange peel. Happily, the finish is better; it’s long and warming, full of peat, golden raisins, peppercorns, allspice, and wildflower honey. If only it had been so palatable from the beginning!
Admittedly, it feels terribly unfair to base my review on this particular ensamble. It’s not at all the best I’ve had from Tio Rey, but it’s the first I’ve kept notes for. I look forward to better batches in the future!
2018-Rafael Medez Cruz (25 years). When I think of what makes Tepeztate so sought after – this is what I think of. Just covers ever bit of ground that makes Mezcal so unique (light sweet, wet stone, vegetal, compelx, clean, spice, green, mild ash).
Edition 11 (2017) – Gregorio Hernandez. I have a soft spot for all expressions in the Jolgorio lineup – just the cost makes them somewhat prohibitive. This karwinskii has one of the stronger lumberyard profiles I’ve come across. Its like tasting a home depot lumber/garden/flower center combined :). Not for the faint of heart – direct.
Koch Coyote I came across in the US is clay pot from Sola De Vega and was replete with all the clay pot funk you would want to see in such an expression. I prefer ensambles in this regard as its more layered, complex, and comes together after multiple sips. This single agave variation came across with quite a bit of funk but still had the requisite earth, clay, almond, marzipan, etc. you encounter with clay pot. A reach for my palate but if you like that lactic funk – look no further.
One of the sweeter mezcals I’ve come across. Real nice big league chew bubblegum right off the bat with some ash tray on the finish. Affordable and accessible so they get a bit of a bump and if you like fruity/sweet mezcals this is a great option. Nothing complex going on here – just a nice fruity candy vibe.