Read the latest tasting notes posted on Mezcal Reviews.
Lot CM-ME-1, Bottle 1164 45% ABV
A pretty decent blend. The madrecuishe comes through nicely with woodiness and earth, a good dose of smoke and black pepper. Good hit of sweetness as well and crème brulé. There is an off burnt rubber flavor on the backend, but it goes away after the mezcal sits for a while.
45% ABV Lot CM-ET-0821 Bottle #829
The blend brings in a nuttiness that is absent in the straight tobala but I got in the espadin. As with all of these expressions, some light flavors and good balance. This ensemble has a bit more heat and black pepper spice on the tongue. A good amount of spearmint, still some of that orange blossom from the tobala and a kiss of rosewater. Decent overall, enjoyable to sip and let open up.
45% ABV Lot CM-T-0821 Bottle #666
Nose has a bit of coriander and allspice and a pleasant mustiness. On the palate, a touch of minerality, a bit of toothpaste, orange blossom, rosewater, and a light sweetness. Pretty solid for the ABV. None of the off-smoke flavors I got from some of the other expressions from Casa Manglar. I have come to enjoy the milder and subdued flavors from this brand.
Sad story behind this batch. The mezcal itself is ok. I look for complexity when I reach for a Tepeztate mezcal and only a few are on my ‘Top Tep’ list. This has vegetal herbaceous notes with yogurt chips. Overall soft and sweet. I didn’t realize it was partly clay pot which makes sense given some of the softened flavors. I dig this but am into his Madrecuishe more than this release. Bottle is quite new so will update this review if there is a dramatic change. Lot 34MC.
Nose – Dusty. Lean lamb. Lemon zest.
Palate – Tiny bit of pine. Allspice. Gala apple. A nice bit of lamb. Sea salt. Great balance for a pechuga. One thing I’m not a fan of are when they are too fruit or especially spice forward. Way better than the Bozal Iberico I had last year.
Quite good and classic, especially for the availability. Vanilla, classic green notes, a distant pineapple
Probably one of the best raicillas I had so far. It smells like a rainy day, and tastes cheesy with a little taste of piloncillo.
Master Mezcalero: Antonio Cortes Aragón
Year of Harvest, Distillation, Bottling: 2019
Batch: M1A – A1903US
Drying initial nasal impact, slightly warming.
Muted Skittles and flint on the nose.
Oily mouthfeel with building generous alcohol.
Flavor profile leads with mint, earth, freshly struck flint, pine, honey, Cheyenne pepper.
Long finish with lingering freshly wet down brush fire ash and Cheyenne pepper on the retro hale. The heat is very pleasant and balanced on this Arroqueño. Another solid La Medida variety
Funkiana, Univittata, Americana
Drying initial nasal impact.
Sharp lactic funk, vegetal, brine, dill pickle on the aroma.
Oily and drying initial mouthfeel with generous alcohol.
The lactic note carries over in the flavor, along with bok choy drizzled with soy sauce, dried clementine and dill pickle. Clementine sweetness hits the sides of the tongue. Herbal, vegetal, bok choy and soy sauce are really lingering on the retro nasal. Great depth of flavor, rich and earthy.
A long peppery, umami finish with some oak smoked meat bark batting clean up. Damn, I like this unique mezcal from Tampaulipas. Derrumbes nails it again.
Batch: XA015-18 (Bottle: 163/300 – 47.8% ABV)
Nose – Jellybeans. Red apple skins. Cinnamon roll frosting. Vibrant aromas, very nice.
Palate – Incredibly sweet to start – a sugary, candy apple flavor. Fresh blackberry. More vegetal, green bell pepper and a tad red chili pepper spicy, in the second half. Rose water in the finish. Wow, a frickin’ great agave rhodacantha mezcal. I’ve been looking for this bottle for about two years and it did not disappoint! Well worth the wait and the price of admission.
This is not nearly as offensive as I thought it would be from reading the reviews. the “super smokey” attribute manifested more as a kind of polite petroly and well-rounded, smooth nectary sweetness. For lack of a better description, if you were ever at a gas station and enjoyed the smell of the fuel – this will probably satisfy you. I’m still exploring this one as it surely turns out to be a good purchase (CHI-192)
This is the second offering from Derrumbes that I’m trying, and it is just as excellent as the previous one. comparing to their Salmiana offering – the nose is much more balanced here, but there is almost no heat on the palate, and it leaves a taste of peppery deliciousness and leaves you longing for the next sip. Very Good!
Nose – A burst of roasted agave. Cherry fun dip. A tiny bit of dried Parmesan.
Palate – Sharp flavors – very agave forward. Candied pear. Rubber. Slight cheesy funk. A great, more unique espadin, $55 a bottle at that (in Cali). Fantastic value buy.
Lalo’s tobalas were our second favorite (after tobaziche) when my GF and I visited Lalocura last month, but really hard to say one was better than the other. We tried two different kinds of tobala that grow in the area, and an older batch that had been kept in a small clay jug for 6 months or so. All 3 were great in their own ways. all three were very soft bodied with varying degrees of acidity ranged from very minimal to super bright on one of the newer batches. Lots of different green notes – grassy, sweet peas, sweet peppers and green apple acidity. Each one was very special in its own way.
Truly, the best mezcal I’ve ever had. My girlfriend and I spent a whole afternoon visiting the Lalocura palenque, seeing the process and tasting through 12(!!) different expressions with Berenice who works there. Towards the end, Lalo introduced himself and we tasted 4 more that he had in his house. All of the expressions were incredible, but the Tobasiche stood out to both of us as the winner of the day. Lots of tried herbs – oregano, sage, and thyme, along with a bunch of woody flavors. It managed to have a creamy texture that I usually think of with something sweeter, while also being really dry. We bought a bottle, but I already wish we’d gotten 2.
Lots of woody, dusty loft on the nose, some acetone, some subdued pineapple fruit with skin, cucumber peels.
Lots of the incredibly rich and fruity flavours of Ceylon cinnamon that I associate with maguey chino/cupreata from Michoacán, some orange peel and berries from the maguey alto? Eucalyptus, tangerines, watermelon, subtle smoke. Excellent introduction to Michoacán mezcal.
Lot 9, 50/50 Alto/Chino, 46,2V, wooden “Filipino de madera” still.
Very funky aromas that continue to open up the longer this sits in the glass. The initial note is blue cheese, and there are some really nice additional notes of blueberries, raspberries, and strawberries. This smells like pure berries and cheese. The palate matches the nose in terms of blue cheese + fresh berries, with an additional leathery tone and highly viscous mouthfeel. I’ve tasted a few batches of this and they’re fairly consistent. The notes above are from an unlabeled bottle purchased at the viñata.
Lot 06-M-19. I am really enjoying this. A bit of spice, smoke and sweet.
Liked the smokey and complex taste a lot and should gave it 4 stars if it hadn´t give me as big bad hangover. Gave the rest of bottle to my neighbor and same with him, the worst hangover in decades. Most be some manufacturing problems as no other mentions it? Have tried Montelobos Tobala and Pechuga with no problem at all.
Pear soda pop at nose and taste. Elegant, fruity with less smoke!