Read the latest tasting notes posted on Mezcal Reviews.
Nose – Overly sweet peanut butter brittle. Walnut shells. Red apple. Some ethanol.
Palate – Baking walnuts. White chocolate. Slightest bit of earthy soil. The sweetness aspect is somewhat artificial tasting. Long finish, hot for the 45% ABV. Not a bad Madrecuishe but there are better out there. Even though this presently under $50 in California, I’d pony up more for a bit better Madrecuishe. It’s decent though.
Nose – Cake frosting. Pink Himalayan salt. Half & half cream. Light lilac note.
Palate – Dr. Pepper soda. Vanilla bean. Finish falls a bit flat though. Grassy, bitter aftertaste. Right now, this is $45 in California. Not a bad tobala for an insanely low price. I’d say this is about a 3.25 star mezcal but definitely the value bump being applied here (to 3.5 stars).
Nose – Salty, sea air. Light toffee. A slight aroma of smoked tri tip.
Palate – Mandarin orange. Birch wood. Icing sugar although not overly sweet. Bitter, grassy finish. A tiny bit of ethanol throughout. For me this is about a 3.25 on merit but since it holds up against most solid starter espadins under $40, I’ll give it the bump to 3.5. A decent entry espadin, priced fairly.
Characterfull distillate, strong smokiness and sweetness
MIG-INA-001 Bottle: 787
It has a really nice flavor profile as others have mentioned. Then I kept tasting blue cheese, a flavor I really don’t like. I was at least heartened that others tasted the same thing. My bottle also had the “2” on the front. I liked everything about it except that note, and, perhaps because I don’t like blue cheese, I couldn’t get rid of it minutes later. If you don’t mind that note, then it scores more like a 4.25-4.5 for me.
Really solid and balanced espadín. A burst of mint on entry with some welcome heat. Nothing exceptional going on but steady and good for the whole night.
Nose – Honeydew melon. Leather. Cut grass.
Palate – A hint of garden soil. Bagasso fiber. Raw mesquite. Cantaloupe. Papaya. A good balance of the flavors. To me, a quality, very classic Jabali. Solid stuff. 👍
Nose – Red grapes. Brown butter. Orchids.
Palate – Very light scallion note. Jasmine. Blueberries and cream. Fantastic juice.
Nose – A burst of clay. Rose water. Raw artichoke.
Palate – An absolute lamb (heat wise) for nearly 53% – wow, crazy gentle! Celery sticks. M&Ms. Soft clay. Light salt in the finish to go with everything else. This is impressive as hell! Edgar, you beeeeeauty!!!
Nose – Strawberries. Honey. Light cream.
Palate – 2% milk. Honeycomb cereal. A very sweet heat to it – nice! Baked apple pie notes in the finish. Pretty rockin’ tobala. 1 oz. sample at Madre!
October ‘18 batch Bottle #636/664
Chocolate and vanilla, light smoke from toasted chipotle pepper, Creme Brûlée on the nose.
Flavors of vanilla and cream, dark chocolate and light cinnamon, a funkiness that reminds me of Port Salut (Québécois soft, washed rind cheese)
Preserved peach and pear sweetness.
June ‘19 bottle #107/572
Tropical fruits, toasted chilis and earth on the nose.
Initially smoky and quite boozy but the alcohol dies down after a couple sips. Roasted and ripe pineapple, jalapeño spice and a white chocolate sweetness. Roasted chili and mint on the finish.
Taster @El Cortez in Edmonton, Alberta for $34/oz paired w/ a Fundido of Queso Oaxaceno
Perhaps the best Espadin I’ve had and my favorite of El Jolgorio so far (I’ve only had a few, granted)
Extremely well balanced yet intense flavors of New York cheesecake, dark chocolate and red berries. Some toasted cinnamon and Mexican vanilla.
Most interesting mezcal I’ve had in a while. Vegetal and fruity notes on the nose, like jalapeño and pineapple. Palette is super soft and creamy, with a light mineral finish. The cool thing is a few seconds after you think it’s done this lime note comes on the very very back end.
Mouthwatering in such a strange and wonderful way. It tastes like I’m drinking it inside of a greenhouse – somehow my mouth feels humid. It reminds me of fresh cut, green wood, moss, melons and cucumbers. So fun and different from other mezcales I’ve had from Michoacan. I return to this one again and again.
Excellent marriage of what I’ve come to recognize as Miahuatlán’s mineral qualities with tepextate’s tightly wound green flavors and aromas. I’ve had a couple of other tepextates from Neta but this is the first from Aniceto, and it’s seriously top flight. Of course I’m late to the party and the tiny batch is long gone. Hopefully they release more from Aniceto soon.
Wow. Just opened the bottle and the first sip was delicious. I’ve found a lot of mezcals need some time to rest and open up. They are better a month or 6 after I first open them, but this is phenomenal right away. I’m tasting it next to an In Situ Jabali that is delicious, but this is better. Way more complexity. It’s sweet in a burnt sugar kind of way with some citric saltiness at the same time. It also has a warm, homey cedar wood depth to it, that’s all really well integrated. It has a heat and spice, too, that’s just right to open up the tastebuds and it has a nice viscosity that satisfyingly coats your mouth. This is my first time having anything by Juan Vazquez, but I’m in love. It’s already my favorite Jabali I’ve tried out of 7 or 8. I just keep drinking more and more. Dangerously good. I should add that I’m generally a fan of Miahuatlan mezcals.
Tasted this with a friend, who said it reminded him of a stripper at a gas station. Vanilla, a little smoke, and a lot of petrol LOL. We didn’t get any of the tropical fruit notes that I see in a lot of the other reviews here. Maybe it was an off batch? Either way, it’s about as cheap as you can find in Seattle ($28), so it’s hard to complain too much.
My first tobala, and I really enjoyed it. Hard to pinpoint specific notes, but generally sweet and lightly green like grass or fresh herbs. More than the flavors, the creamy texture was what made it a standout.
Very light hint of smoke on the nose, herbal and vegetal aromas of cut grass and boiled artichoke. Well rounded, with a bit viscosity. Tastes like a caramel/toffee with mint oil, white asparagus, green bell peppers or perhaps fresh poblano. Flavours are really nice; although it lacks a bit of structure I’ll give one extra star for value. It is among the cheapest out there and would be a very nice introduction to cupreata. Very available in northern Europe it seems, but hard to find any info about the producer. Lot MTLT01.