Read the latest tasting notes posted on Mezcal Reviews.
Tried recently in Australia. For what this is and the price point it’s perfect for an everyday sipper and excellent in cocktails. Lower ABV makes it so approachable.
Sweet up front with a balanced smoked agave flavour, some light caramel flavour. Yum.
Nose: Subdued, watery, less herbaceous than expected but still with some basil and green peppercorn back there. Still smells of SdV, massive clay and agave. Americana from SdV is just really unique to me. There’s some similar fruit but less brightness and lactic notes, a little more floral (good white pepper, coconut) compared to the dryer sheets of above.
Palate: Balance, control, good texture. Nearly simplistic, hot, creamy. Oh shit, did I already say that? Some cream cheese on the finish, less acrid, but more clay dominated with some sour / acidic tones like lime juice helping with the nearly salty minerality. A touch hot and floral.
Nose: Clean, clay and agave and fruit are matched nicely here in a clean package. Some leafy herbs, ink, and dryer sheets back that up – these [wider mouth than Glencairns] glasses really highlight “Mexicano” agave. Mild lactic tones, soft papaya. Maybe like a soft yogurt + fruit cup image comes to mind.
Palate: Balance, control, good texture. Nearly simplistic, hot, creamy. Transition to the finish starts ashy, but some fruit and herbs pull through to leave things less acrid. Chocolate tones, red velvet and such are becoming apparent to me later in this review, which isn’t always shocking for Mexicano.
Lovely nose, like opening a hot clay pot containing a stew of white meat, tarragon and basil. Subtle minerality. On the palate the same meaty mouthfeel I’ve had with other pechugas, hint of cured ham and reblochon cheese. Panettone cake, lychee and violets, then a subtle aftertaste of some hard cheese rind I cannot specify, lingering on forever under a veil of floral, saline aromas — like your lover’s summer dress at sundown after a day on the beach.
Maybe its just my palate, but I like my pechugas to punch me in the face. This one is more like a slight breeze. Its fine, but I was shocked to find that this was a venison pechuga. Some cilantro and rhubarb, but other than that, a standard cenizo.
Nose – Funky guava note. BBQ Hawaiian chicken – sweet n’ meaty.
Palate – I’m a big fan of cow hide fermentation. A nice, hot punch midway through then almost a cooling, evaporative effect shortly after. Finish is exceptional – a charred meaty smokiness like a pineapple- marinated (hat tip to Rakhal – bbq pineapple is spot on!) sirloin charred on an oak campfire grill. Clam shell saltiness to complete the surf ‘n turf aspect.
David Rivera – ya frickin’ nailed it, buddy!
Enjoying this more than some of the earlier reviews. It has this sweet whiskey quality to it. Like apple brandy. It is kind of malty with a full flavored character. Lot EXT0001 2020.
Their website announces: “The Greatest MEZCAL In The World IS HERE!” 🤣 It’s like the scene from the movie Elf when they drink the world’s best cup of coffee… nope! This mezcal is super smoke heavy with notes of burnt sugar and alcohol. I will be putting this with my mixers because these notes might work nicely in citrus-forward cocktails like margs or palomas. This is not a sipping mezcal. The brand has changed producers many times it seems.. who knows who made this batch? There is no transparency or production information. One of the holograms linked to the brand Mezcal Palomo.
I’m sure the musicians/founders and their recording studio in California are badass but they could have put more effort into their mezcal. Sorry guys. But hey, at least they don’t charge as much as Casamigos; they might even come from the same place?!
Real small batch stuff too! 😉 I tried bottle 3632 of 5000. 2020, batch 1. This batch was not enjoyable but some have said the 2nd batch of 2020 was much improved… I will update this review if I try it.
I have never tasted a clay pot pechuga before, certainly not one that so clearly declares the material of the distillation vessel. Flint and charred meat, abricot skins and thyme dominates on the nose. There is a recognisable minerality shared between all Lalocuras I think, and a thick mouthfeel. Tastes of grilled chicken skin, toffee, melon and dried banana, long aftertaste. Not easy to take in everything in a 2cl pour.
Nice smell of yoghurt, melon, grass and a hint of smoke.
Cottage cheese on the tongue for the split of a second but basically this raicilla has a slight mineral taste profile and little funk. I love the balance of this bottle: raicilla funk and minerality are toned down, fruit and spice come forth.
Lot RAM-TEQ-001: Spirits like this help me understand how/why old school tequilas became popular. This is subtle, complex, and beautiful. Sweet and floral aromas of spearmint, lilac, raw sugar cane, lavender, and a bit of lemon zest. The palate is balanced with notes of fresh citrus, tobacco, spearmint, rosemary, and lemon. Fantastic!
Smells of orris root and mint, reminiscent of an Italian Strega liqueur. Nice blend of fruit and wood but not very complex. Very “correct” and nice. Good craftsmanship and good flavours, although not very memorable.
Lot ISR-SAC-001. Phenomenal spirit! I’ve really been enjoying mezcal from Guerrero recently and this is no exception. Aromas of lemon peel, vanilla bean, cinnamon, paprika, cumin, cilantro, and cashews. The palate is viscous with a bit of anise, strawberry cream, orange soda, mango, and ground pepper. This is dynamic and complex, highly enjoyable.
Green, herbal, bright. Taste lingers nicely at the end with slight licorice and more herbaceousness. Not bad but def not my favorite tepeztate. 2oz sample
Not for me. Sharpie marker mixed with candy apples. Super sweet. Strange
As a previous reviewer put it, “it isn’t horrible.” I suppose a 1 star rating would be for something that, after sufficient tasting, is just disgusting.
Well again, this isn’t disgusting. Isn’t repugnant. Isn’t putrid.
You can oh-so-faintly detect some mildly pleasant flavors hiding very deep within this product. But I prefer not to work so hard. Maybe the 40% is a little better than this 37 I had today. But I’d guess a nice 45% would render it actually worthy of note.
For a starter mezcal I’d say 400 Conejos is somewhat better, with more flavor. ✌️
On the nose I’m picking up Orange peels and light citrus notes with a mineral and light woody backend, think pencil shavings and not strong mesquite.
I was drinking this alongside a tomato sauce with mushrooms and pasta which had a very pleasant affect on the roasted tomatoes and onions. I feel it brought out a sweetness in the tomatoes that made for a great pairing or maybe I was half in the bag and everything was just alright.
The sweetness mixed with the smokiness was an excellent combination with roasted tomatoes and smoked hard cheese.
2020 Fruity, rich, round, silky, and a little wild. The the cost of bottle out of the equation (unlikely I know) and you have a beautiful clay pot expression that is really impressive and would be a crowd pleaser for any agave spirits enthusiasts.
2020 – 200 L. My favorite of the Mezonte offerings – just a really rich and complex spirit that stood out to me amongst the current lineup. Bright, floral, fruity, dry white wine and just an all around banger if you’re a fan of Raicilla.
This is the 2020 edition – 5 magueys – 600 L. Expensive in the states but worth a try if you get the chance and want to try something different. I just got the taste of really sweet hay/grass. Barnyard vibes on this one. Seems like they have a lot of flavor/quality diversity with this expression but unique nonetheless.