Recent reviews

lots of “legs” /high ABV with out the high ABV taste or burn

very anti septic smell; mineral taste

Batch 01-00488. Aromas of green apples, cinnamon, brown sugar, and walnuts. This is like a warm cut of apple crisp. The palate is notably darker, with a bit of the cinnamon and brown sugar on the finish. The palate is most pronounced with notes molasses, cooked butter, and pork fat. The mouthfeel is sticky and and full.

Batch 01-00463. Slightly sour aromas of overripe green apples, cottage cheese, and sour cream. There are additional aromas of coconut, mixed berries, and bubblegum. The palate has a continued note of bubblegum, mixing with strawberry, orange, and pomegranate. Beneath the fruitiness, there is this thick funky lactic element, like a berry Creme Saver hard candy. This is not at all what I would expect from a maguey Cuishe, but it is pleasant and something I could see myself sipping again.

First amazing batch of ancestral Espadin that gets to touch Bali, Indonesia and cannot be more happy with this new addition to our Agave list. Smooth but adult, body in perfect balance with the buttery of the after taste that demands a second sip right away. Englobes greatness on every hint of metate, penca and even maiz. Perfection!!! Gracias KOCH.

smells like the inside of a smokers car, tar and leather; doesn’t taste good; has burn to it ☹️

Conical stone oven, natural fermentation in pinewood vessel, Copper Pot stills ; 2023; Lot 2

very light roast on the nose; funkyyyy on the nose; tastes like toasted toffee

Poor rating for me bc I simply don’t care for cupreata

Lot 012-E. This mezcal has aromas of grape Pop Rocks, sour Warheads, lemon zest, and sweet cream. The palate has notes of fresh cherries, jalapeno, and sweet bell peppers. There’s also this starchy element of cheese grits and cheesy sourdough bread. This is really great, especially for the price point of $50-55. You really can’t go wrong with this and it’s a great departure from Espadin that you’d normally find near this pricing.

Botella: 26/72
Lote: 22
50% ABV
Warming with slight prickle on initial nasal impact.
Liquid Mexican street corn on aroma and flavor. Corn, chili powder, butter and Cotija cheese (provides the lactic/briney note). This is due to the 60% pulque used in fermentation. Buttery mouthfeel. Can’t believe this is 50% ABV. Another excellent mezcal from Pal’ alma

Batch: 00, Bottle 246/450, February 2020 46% abv

Another impressive expression from Grulani. I have a high bar for teps and this one clears it.

Nose: Brown sugar, smoke, black tea
Palate: Salted caramel, grilled nopal cactus, roasted Anaheim chili, lime zest, bittersweet chocolate, mesquite smoke, and mild but persistent heat.

Quite a bit different than other tips that I have tried, a bit sweeter and a different flavor profile. I recommend trying this side-by-side with other teps in a tasting. 4.25 stars out of 5.

Batch: 01COY, Bottle 52/500, 46% abv Batch date: 3/21

Tough to locate this brand in Southern California, but worth seeking it out. I got my first tastes of this brand a couple years ago at a Mexico in a Bottle event and was really impressed by the quality across their different expressions. These expressions that I picked up from Barkeeper in Silverlake reinforce that first impression.

Nose: Burnt sugar, vanilla, spice, and faint smoke

Palate: Lots of strong heat from the beginning to the end. It makes you think it is a higher abv for all of that black pepper heat. Strong vanilla notes, mild oak, sweet smoke, and backend flavors of allspice and sarsaparilla. Nose matches the palate more strongly than any expression that I can recall. The impact of that heat is what brings this down a smidgen, but it isn’t unbalanced or unpleasant, just a bit overwhelming on the palate initially. After opening up, those range of flavors linger on the palate a good long while.

Nose: funky cheese, like old Parmesan, nice earthiness, tootsie roll, funky hot chocolate

Palate: more savory and earthy, hay, pork carnitas, BBQ peppers, very burnt pineapple, maybe some grapefruit, mustard seeds, moving into finish is tons of cocoa, chili pepper, coffee grounds

This is really interesting and one of the least fruity Cupreatas I’ve had. It more resembles an Americana profile for me. Earthy, minerals, and dark chocolate notes. Complex and balanced. Really nice stuff

Really enjoyed this special espadín. Quite different from the norm. It has creamy, almost buttery flavour mixed with herbal notes and a chocolate hue. There is definitly more than a hint of cupreata flavours, not surprising given where is it produced in Guerrero.

Batch: 08-ESP-MTC40

June 2023. Lot D5076-E.

Nose: vanilla yogurt, tangy orange cream, play doh, petrichor, lemongrass as it sits

Palate: vanilla mango, some charred orange rind, a bit of sea water, kiwi skins, such a nice soft mouth feel. A bit of earth from the clay as you move into the finish. Reminds me of red clay. Finish is mesquite, a bit of bitter charred cilantro, after some time I get some nice grassiness

Lovely stuff. Agreeable, consistent from start to finish. Not wildly complex but I find it hard to believe most people won’t enjoy this. This is a pour I’ll probably reach for often over the coming months. I can see why Heladio said most visitors enjoy this.

Very interesting. A prominent dandelion aroma and other stuff I couldn’t put my finger on. It seemed to change over time. Would try another Lot for sure.
AS007 112/132

Lot SMS001L/21 Bot 095
There was something about this that I just didn’t care for. I know now it’s most likely from the clay distillation, kind of a bandaid or savory mineral note.

LOT NO. AM 22-2, 40%, 200ml

Nose – Sour, sweet and punchy; green apple, lemon, some earthy sweetness like tamarind, and something synthetic to round it out, like vinyl or the typical permanent-marker.

Palate – Thin, weak, and artificially sweet; grape drink, grocery store fruit punch, sugar water, raisins, some wood, and a mild earthy sweetness, like ginger.

Finish – The heavy artificial sweetness continues but abruptly ends and becomes easily forgotten; bottled agave syrup, and honey condiment packets, like the ones from Popeyes.

Yikes! It’s thin and hot with its cheap alcohol burn, and ultimately ends up underwhelming. This would not be my first choice, and would only consider this if options are limited. Find something better to sip on. However, I can see this being decent in cocktails if that’s what you’re going for, but keep in mind there’s no smoke so there’s some flavor loss there as well. Cool bottle and branding though.

distillation date December 2019. Lote: AQ-002. bottle 169/240. 52.13%abv
first impressions on neck pour after a handful of other mezcal, I found it surprisingly hot and medicinal, almost unfamiliar to arroqueño i was expecting. On a new day with little breathing room for the bottle, however, it’s settled into its own and reveals a delightful arroqueño! I now see those really heightened notes I got day 1 have stretched their legs. I get a light leathery clove spice note on the nose, a hint of sawdust. on the palate, while its still noticeably topping 50% small sips burst with flavor. someone said banana and ya I get some of that along with the light woody, dried fruit, molasses/ brown sugar.

welcoming aroma, subtle but refreshing. tasty. overall solid option. sry no batch info. (my guess is a bottling from 2021ish)
green, vegetal, not quite peppery and the brightness was a little dull, but again it was plenty drinkable and I’m sure many people would appreciate this as it was certainly not off putting like some other rough ones.

smells like a sharpie; dry very mineral forward taste; deep and earthy

Earthen Oven, Molino, Natural Fermentation, Copper Alambique