Read the latest tasting notes posted on Mezcal Reviews.
Aromas of wet clay (as others mentioned) and some of that new tennis ball / synthetic smell. Hard to recognize this as an Espadin.
Taste at first seemed a bit hot. Some minerality, bonfire woody/smokiness, but along with something a bit synthetic too which I don’t particular like along with some leather/rawhide notes. Not really too sweet or fruity as I normally enjoy with an espadin, although there is some slight red apple notes at the very end. Not bad at all, but not my favorite from this line. 3.25 Stars
Nose: a little peach, cotton candy, heavy alcohol smell
Palate: light cotton candy, butterscotch, minerality, some bitterness at the end.
Finish: nice finish I have some caramel flavors. The bitterness goes away a little bit. A little heat.
Thoughts: A little underwhelming. It has some nice flavors at that start, which are a little too weak. The end has some bitterness that is off putting. I’m not the biggest fan.
Bottle: 85 ABV: 47.4%
Nose: pineapple, strawberry, mint, slight funkiness, sweet
Palate: pineapple (in the front), kiwi, rotten pineapple (in the end), pine (in the end), parmesan cheese (in the end)
Finish: bitterness, umami, cheese
Thoughts: Wow! This is one the craziest mezcales I’ve ever had. The first sip I took had me yelling. It’s this crazy combo of very sweet tropical flavors at the start that roll into this bitter, overripe fruit parmesan cheese thing that is just insane. So happy to have tasted this because it reminded me how diverse mezcal is. 10/10 recommend but definitely a small dose sipper.
Batch: ARTP 06-21 200ml Bottle ABV: 54.8%
Nose: sweet, nail polish
Palate: corn, light caramel, sugar
Finish: corn, hotness
Thoughts: This had a lot of heat, but was pretty tasty. I couldn’t taste much smoke. I felt it was similar to vago elote and had that corn flavor to it. Enjoyable though!
Slightly creamy and candied sweetness on the nose.
Interesting taste….I don’t get a lot of the tanginess I normally associate with the clay distillation, although it’s there in the background. More candied sweetness…sweet-tarts, banana runts. Some chocolate, bitter cacao notes for sure along with a slightly yeasty/bread taste. Very intriguing mexicano!
2022, Lot 001, bottle 40/72, 53% !
One of the best mezcals I have ever tasted. We were in Oaxaca this year and I don’t remember where I first tried it but it was early on in our visit and it got my attention. I tracked it down on our last night there in a bar and only bought one bottle. I have never had a mezcal unfold in the mouth like a fine wine like this. This just unpacks itself on the pallete with a beautiful balanced notes of mint, citrus, peppermint that finishes so clean. Crazy good. Another testament of a good mezcal for me is when the maestro can put the flavor up there without noticing the 53%, it’s that good. Can’t wait to try all the rest of Cruz de Diamantes.
March 10, 2021 47.5% abv Aged in glass for 15 months
I have tried just about all of these Aguerrido releases and really enjoyed them. None has been disappointing and all really shine. Part of what has brought me around about cupreata in general and Guerrero mezcales in particular.
The nose on this one reminded me of fresh cut bamboo and custard or creme brûlée. The flavors had burnt sugar, artificial sweetener, cinnamon syrup, ginger. There are some earthy and vegatal notes as well with a hint of cilantro and mild black pepper heat. Not the chocolate or green onion flavors that I occasionally get with cupreatas, but solid nonetheless. Good value if you can find a bottle under a $100.
Batch ARQTP 07-21 Bottle: 185/282 ABV 54.6%
Wow, what a hot mezcal. Lots of black pepper heat, hits up front and lingers. Nose has some funk and woody notes. On the front end, I get underripe fruit and anise, then some tartness and some toffee caramel. On the backend, dark roasted coffee, anchovy, and popcorn. The nose and flavor has some notes that remind of a fermenting batch of roasted agave in the tina, with the smell of the fermentation and the wet sabino wood (though Tio Pedro uses pine) and also the smell and flavor of bagaso. This one does have some interesting funk to it after getting some air. Looking at other reviews of the same batch, there are some commonalities with those reviews. I think the heat though takes away some of the flavor and makes it just slightly unbalanced. I do agree with others on the complexity of this expression.
Lot 202107, 52% abv
Nose: Pine bark, soil, old book pages,
Palate: Tootsie roll, light chocolate, caramelized fruits I see the peaches others mention, candied walnut, cedar plank. Finish is plums, figs, sage, basil, burnt banana, cherry, and soil.
Unique and tasty stuff! I love how well it combines earth and the fruitiness.
A very smooth and mild sipper. A sweet and fruity nose with tropical fruits and subtle smoke on the palate. A nice sipper. LOT 010.
This is really good! Another great Cenizo from Durango. I might like Daniella’s a pinch more…more sampling must be needed!
The aroma is great! Earth clay and passionfruit up front.
Taste is superbly balanced and fun. There’s a little heat that I appreciate with some earthy and floral notes.
The finish is long and delicious. Great balance with this one!
Good, not great for me. Nothing really stands out, but overall good.
Aroma was not pleasant at first. There was some funk that persisted and I did not like.
Taste is good with some heat and spice. It grew on me as I sipped.
The finish is short and ok. Score more like 2.75
Ciro’s last batch Papalote presents a peculiar profile. I agree that the nose might strike a chord of green apple akin to green jolly rancher with a maraschino cherry, or venture into a subtle floral territory. On the palate, the dominant notes of Honeysuckle and white pepper could be accented by a hint of citrus or even fresh-cut grass, leading to a mildly spicy finish. Despite its distinctiveness, it strays slightly from my favored high ABV expressions, offering a lighter, yet complex taste narrative. RIP Ciro.
JALU1122. This is a cool one. The main flavor I get right off the bat is anise seed, but it’s a complex anise flavor. Like black licorice and fennel seeds and Sambuca all at once. There’s something musty and leathery like an abandoned house full of old leather furniture. Also some rolling tobacco and some sort of concentrated fruit sweetness like charred pineapple syrup. This is killer.
JAEC1122. I liked this one immediately. I was expecting more concentrated sweet and caramelized flavors because of the Capón process, but instead I was surprised with a smoky, earthy, vegetal, woody, and nutty flavor profile. Redwood bark, wet clay, roasted asparagus, campfire, and roasted peanut shells. Interesting, complex, and tasty.
At 45% ABV, NETA Bicuixe from Candido Garcia Cruz presents a distinct profile, falling a bit shy on the intensity I prefer, yet making a bold statement with its unique flavor palate. The bright and unique character of this mezcal is well-received, unveiling a dance of candied asparagus on the tongue, a curious, yet engaging taste narrative. While not my top choice, its uniqueness captivates and adds a varied note.
Cuish Jabali, bearing a 50% ABV, is a stellar output crafted meticulously by mezcalero José Santiago Lopez. The Jabali agave at its core presents a bright and bold character, a unique find.
The nose is an opening act of complexity, with sugary plum leading the charge. The palate follows suit, unveiling a blend of bright and bold notes, a journey from sweet initiation to a bold, lingering statement.
An excellent representation this expression is a solid choice for those chasing both authenticity and a taste adventure.
The nose presents a neat array of floral, mango, and brown sugar notes. On the palate, a blend of red fruit, mineral, and earthy tones emerge, with a hint of cinnamon and chocolate. The finish is short, yet the body maintains a roundness typical of Pechuga but lacks the “meaty” mouth. Despite the brief finish, the complexity and bold flavors make it a worthy sip, especially for those new to the mezcal realm.
Lots of citrus and smoke, i liked it a lot
We really like when they use starter sap from a previous batch to complete fermentation, seems to add some great flavors. The resulting Blanco is easy to sip with a unique bittersweet creamy flavor profile of floral, grassy, herbal and mineral notes. Very well crafted.