Read the latest tasting notes posted on Mezcal Reviews.
This is a liqueur, so my four stars hail from a different galaxy than those for rating mezcals and a crema serves a different purpose than a mezcal. Just as a Frenchman would never try and convince his guests that a pineau de Charentes is a cognac, a Mexican would probably not try and convince you this should be compared with mezcals. Serve a bit chilled with strong blue cheese and rye/caraway biscuits. Or with a dessert that has some acidity.
Vanilla, subdued cinnamon, baked apple and agave sweetness. Smoke in the background, a bit like drinking a Drambuie.
Nose – Sweet, musty earth. Butter and brown sugar. Celery leaves.
Palate – Brown sugar. Ajwa dates. Turkey breast and cranberry sauce. Artichoke heart. Apple and Pear sauce. Salinity in the finish that partially reminds me of the seawater left in an oyster shell (I see Azi mentioned that note already and I concur). If I did a blind tasting on this I likely would’ve said cuishe – this is still a rockin mezcal.
Nose – Thrill’s purple (soap) gum (from Canadian childhood). Tiny bit of sambuca.
Palate – Quite a bit of pine – needles and wood. Grapefruit citrus and rind. White pepper heat. Some black licorice in the aftertaste.
In Morelia I had this in some amazing cocktails, it seems to be stronger there than sipping on its own.
Lot 1020AS. Aromas of sweet peppermint, Canada mints, plum, mango, orange, kiwi, barbershop musk, with a touch of ham. The palate is much less fruity and far more meat-centric with notes of grilled ribeye, grilled garden greens, chocolate mole, chalky minerals, and dry clay. A bit of heat on the back of the palate but this settles out really nicely. Deeply complex.
Disclaimer: yes, I know this is a liqueur. Well on the nose, this is absolutely lovely. All sorts of sweet fragrances, vanilla to fruit to bubblegum and just a hint of ethanol and maybe some mezcal smoke. Taste is 150% sweet. There’s candied agave and jackfruit in there, but also breakfast cereal marshmallows and circus peanuts, and I don’t level such accusations frivolously. And yet on the finish it remains remarkably thin, with just some very faint whispers of any mezcal smoke, so it could almost be nice. This might be shockingly good if it were 50-55% ABV. But at 40%, it’s a waste of $35 for me – I have no mixes in my repertoire to make this shine. Granted, I can drink and appreciate almost anything. As a mixer – maybe, I’d love to be surprised. As an aperitif/dessert drink, it could have its moments.
On first sip, this pour is clean, fruity, and full of a thirst quenching freshness that almost takes your breath away. Juicy fruit, clove, cilantro, sweet potato. Finish is more yam/sweet potato, some tangerines. Delish
Nose – Sweet cream. Hazelnut.
Palate – Smoky white chocolate. A bit of orange citrus. An interesting minerality in the finish that I can’t pin point (subtle clay and salinity) and the white chocolate stays true. A fair dinkum 50% ABV – love the heat. The mouth feel is a bit thin but nevertheless this stuff is dynamite!
Nose – Cinnamon sugar. Pina colada, extra pineapple.
Palate – Delicious! A big bread pudding note. Grilled pineapple. Cinnabon cream cheese topping although a tad funky/sour (in a good way!). A bit of salted cod salinity/meatiness in the finish and the slight sourness persists. This description by zeepuzzler’s is spot on: “The mouthfeel is silky and astringent at the same time.”
This all sounds like an odd combination but it really comes together for me. I like this mezcal a lot.
Nose – Orange Creamsicle. A nice, funky creaminess in the background.
Palate – Great black pepper heat consistently the whole way. Lemon citrus. Rose water. Balanced smoke and salinity in the finish. This is a pretty awesome espadin the only knock is that I’m not getting enough sweet notes.
Super bright with citrus and fruit notes. It’s as though this was fermenting in a lemon orchard – so prominent it can sometimes hit you like Pine-sol.
Was so stoked to see this bottle at Lone Star taco bar in Boston. This ones been sitting in the bottle for quite some time. It’s very soft and velvety. Notes of caramello candy and sweet nectar. This is divine.
Earthy and complex workhorse of an espadin. One star extra for the price. Some vanilla and woody smoke on the nose, but balanced. Baked apple and subdued agave fruit, cloves and mild smoke.
Lime topo chico. Skittles. Brown sugar. Tamarind. Cinnamon
47% ABV Sierreno (agave wocomahi)
Very prickly, drying impact on the nose.
Eucalyptus, melon and wet slate on the aroma.
Flavor picks up the eucalyptus (although a bit on the burnt side) with flint, pickle and dill. Melon rind hits on the back end. Some hint of overdone brisket bark (in a good way) leads the way for the “smokiness”. Not an introductory mezcal. Those experienced mezcal drinkers will be wide-eyed at this hard to find agave and appreciate it’s uniqueness. I’ve only had two mezcals from here, but they have been very unique and rewarding pours
Apple and pear with cinnamon and fall spices on the aroma.
Astringent and drying initial impact on the tongue.
Definite apple carryover from the aroma to the flavor, but with a stronger smoke presence (I usually don’t describe it as ‘smoke’ – typically with high quality mezcal I think it is more ash, roast, hint of…. not in your face like liquid smoke). Cinnamon, allspice. Mouth feel is somewhat thin. It would turn off a beginner. More suitable as a mixer; served on rocks; an emergency sipper. I give it an extra half star for the price point (otherwise it would be middle of the road). Serviceable, not exceptional Espadin. But they all can’t be. Good for the price
Nose – Fresh squeezed lime. Encino smoke. A tiny bit herbal.
Palate – Black pepper and citrus. Thyme. Smoky yellow lemonade in the finish. Fruity, peppery and smoky aftertaste. To me there is more of an influence from the Azul but the Bruto lingers and adds value. Great stuff!
Burns.. heavy on the ethanol and low on any flavor or character
Smells of straw, subdued smoke, a bit vanilla over some alcohol. Medium mouthfeel, some honey-covered peanuts, fruity. Solid.
Haven’t had many Masparillos but every one I’ve tried from Durango has been fantastic like this one. Very expressive flavors of BBQ jerky, dragonfruit, pink peppercorn, orange hard candy, and bubbly tonic. This is a great example of unique Durango mezcal. Not that it adds to the flavor, but the painted bottle is badass too. Lot 001-MP from 2019, bottle #862/1440.
Nose – Perfect under lying floral notes. Fresh chopped wood ready for the campfire.
Palate – Very interesting sweet flavor I can’t pin down, it’s what I imagine some flower-flavored Jolly Rancher to taste like. Encino smoke and Cherry Loops candy in the finish. The flavors don’t totally jive with me but this just feels like an exceptionally crafted mezcal.