ABV: 50.2%

Nose: soft mango, earth, mulch, red wine

Palate and finish: Chile mango, tinga, tart grapefruit, some anise and strong clove, cherry ice cream, finish isn’t my favorite, bitter cherry, ash, some lavender and mint

I really enjoy the nose and front of palate on this but the finish not so much. Plenty of good fruit and spices like clove as Tyler mentions. Not a bad Mexicano

Nose: lavender, lemongrass, citrus rind, vanilla, chalky candy

Palate: soft citrus, oranges, spiced pineapple, not as much pine as I usually get in cuishes but it’s there, sweet Kiwi, bell peppers

Finish: soft minerality, tangy pineapple, some ash, and pine

Solid and approachable cuishe. Love the combo of fruit and minerality

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

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.

Nose: Berry fruits, kiwi, tangy and sour, as it sits I get some slightly cheesy elements and a bit of mint, you can tell this had a longer ferment,

Palate & Finish: Fruits on the front of palate, a bit of banana, ripe strawberries, then the clay and earth comes in, ripe tomatoes, bbq sauce, a bit of parmesan, really nice clay minerality on the exit. wet red soil, gravel dust, cocoa powder, and charred peppers to finish it off

This stuff is very good. I’m partial to clay Americana and this lives up to my expectations. Plenty of fruity, earthy, and some of that long ferment tanginess. Great pick from MM.

Being from the same town I can’t help but compare this one to the 5S Alberto Sierra Negra bottling. By themselves they remind me of each other but tasting them together brings out some really cool differences. This one leans into the earthy cheesy side while that is like liquid fruit punch.

Nose: slate, charred veggies, brined pineapple, not much really

Palate: oh yeah, the fruit is there, mango, pineapple, coconut, smoked cocoa, slightly industrial and ashy, buttered popcorn moving into the finish. Dry on the finish, grilled peppers

Solid, not sure the price point but probably a decent entry Pechuga. Very fruit forward and as a rum lover it sort of parallels some unaged rums for that reason.

Nose: lime, orange, lemongrass, subtle, a bit of smoke

Palate and Finish: Lime, Smokey Mesquite, Chile pineapple, charred citrus, a bit of minerality into the finish. Finish is kind of nice, citrus, white pepper, bell pepper

It’s fine. Exactly what I expected but not anything exciting.

Gift from friend who went to Ciudad de Mexico

Lot: 001-24BA. 38% ABV

Nose: citrus, some honeydew, vanilla, maybe coconut

Palate: tart citrus, kiwi, vanilla, moving into the finish this thing burns a lot for 38%. A bit of minerality and mesquite. very bitter grapefruit as it sits.

Better than Casamigos mezcal but not much better. I can see why it’s common in cocktails. Nothing offensive and decent for the price

Nose: not a ton going on, as the description said it’s very clean. I get a little melon, some brine, cumin

Palate: cinnamon, raisins, nutmeg, lemongrass toward the finish, baking spice covered melon, pineapple, clove I get the chicken most on the finish. It’s briney, mineral, and slightly bouillon like.

It’s slightly interesting and definitely good but just leaves a little something to be desired. I did leave a little bit more of my sample to update this if future pours have more.

Update: after a second pour I do enjoy it but feel it lacks much umph. It’s thin. I wish there was more Cupreata coming through as a Cupreata lover

Nose: So much going on. Tang drink, orange, grapefruit, tart mangos, sour cream, aloe vera juice

Palate: more citrus, tart pineapple, cinnamon, cumin, spiced melon, some said juniper on the taste and chat and I totally agree, it’s definitely floral and minty, mamey, like a sweet potato skin. Finish is powdery bubble gum. Some stone, more mango, and a nice subtle floral long finish

This is clean, well done, interesting and still unique. I wouldn’t reach for this every night but it’s a damn good pour that makes you want to pour just a little more. Chava said on the MM taste and chat he thinks this is Salmiana but called Arroqueno in this region. That would make a lot of sense for this profile.

Nose: slight floral, some ash, sea water, damn this nose is no joke, Jonny is spot on with the chives and grass clippings, salted oranges

Palate: a little fruitier than the nose would lead on but quickly bitter and under ripe like chile spiced papaya, Jalapeno peppers, cinnamon, chocolate, there’s a creamy element moving to the finish that reminds me of Horchata. Finish is mineral, graphite, mesquite, and grapefruit rind, then green pepper as it sits

This is some good stuff. It’s complex, layered, and keeps you engaged throughout. Will enjoy this bottle!

Batch TBRP19. Batch for Aficionados, left in open air demijohn for 25 months

Nose: creamy veggies, vanilla, canned corn, nice minerality, plenty of green pepper, a bit of tart acidity

Palate and finish: fruity with a veggie edge. I can taste the mango and citrus specifically orange underneath but it’s got a nice layer of charred peppers and green apple skins over top. Moving into the finish is minerality, ash, a bit of mint and Jalapeno. The most definitive graphite flavor I’ve gotten.

Very good stuff. I think I prefer Alberto’s batch from Sentidos but this is still very solid. Plenty of green pepper and veggies with a little fruit hiding underneath

tasted this blind

Nose: citrus, yogurt, minerality, lemon cream

Palate: more citrus, some herbs, cilantro, lemon, some char. Finish is slightly lemon, yogurt, lemongrass, sweet peppers

This isn’t complex but doesn’t have anything bad going for it either. Solid espadin! I would recommend to someone looking for a cabinet staple

Nose: oh yeah this is definitely clay pot, tons of fig newton, fudge, tomato based sweet bbq sauce, ketchup

Palate: mmm nice earth, dried dates, soil, dark cocoa, orange marmalade, moving to the finish is mesquite spice. Minerality persist as a foundation through the finish as I get some nice Burnt ends. Finish is crispy burnt ends, carnitas, charred orange, more soil

A solid and enjoyable clay pot Arroqueno. I dig it more and more as I sip.

ABV: 43%

Nose: Greek yogurt, leather, wood varnish, lemon, lavender, cucumber

Palate: light thin mouthfeel but solid. Grapefruit, tart mango, some ginger, camphor, shoe polish, leans more citrus, then floral perfume like moving into the finish. Finish is pine, herbal lemongrass, a bit vegetal, flowers, pouporri

Overall this is cool stuff given the location it comes from and production. I can see the leather jacket note Rakhal mentions, particularly oil used on leather. Super interesting

Nose: Citrus, melon, salted cucumber, slightly briney and sea water

Palate and Finish: grapefruit, tart strawberries, turmeric, cherry, moving toward the finish is rooibos tea, soil. Finish is white pepper, asphalt, lemon lime.

This stuff just keeps getting better as I sip it. I get a lot of elements of Guerrero I love but damn is that strawberry note unmistakable. Love it

Batch SEM-ARR-001. 47%

Nose: wet earth, juicy fruit, light mangoes, passionfruit, wet herbs

Palate: solid fruit, mangoes, pineapple, fig, red apple, soil, cocoa powder, rock. Finish is white pepper, more cocoa, some cinnamon and clove

This stuff is great. Nothing wild and complex but down right delicious. Would be happy with a bottle

Nose: rotten melon, overnight oats, coconut cream, cinnamon, nutmeg, petrichor

Palate: syrupy caramel on the front end, tangy vanilla, cantaloupe, candied limes. Finish is honey jalapenos and minerality.

This is layered complex and beautiful. Just unreal good. The mouthfeel is great and no type of note dominates. Let so well put together.

Update: Tried this next to the Melate Benigno and they are definitely different. Melate is all fruit and tangy. This has more layers, spice and minerality. Both are fantastic

Nose: Mustard, honeysuckle, cilantro, slightly melony, petrichor

Palate: herbal melon? (if that’s a thing), more mustard, herbal limeade, popsicle stick, peanuts, moving into the finish it’s got some minerality but a bit more tangy. Finish is lime, graphite, a blast of herbs as it settles down. Sage, cilantro

Solid but not quite as fun or layered as Felipe’s bicuixe. A good madrecuixe any day though.

Nose: Pineapple, green apple, fruitier than I expected, yellow starburst, wet concrete, a little bit of herbs in there like lemongrass

Palate: Fruit continues, kiwis, citrus runts, lemon lime gatorade, towards the back I get some wet stone, charred green peppers. Finish is honey jalapenos, mint, sugar covered grapefruit, and herbs like sage that sit for a while. Mouthfeel is a little chalky which I love.

This stuff is awesome and probably my favorite of the ImpEx so far (haven’t tried Madrecuixe yet). It’s on the fruity side with some nice tart fruits I really enjoy finding in agave.