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Del Maguey Wild Papalome

Dec 20, 2018

Olive brine, Afghan hash, compost, ozone, Grilled beef tongue. The finish has a hint of wet dog that doesn’t really appeal to me. Try it with a sauté of chicory and garlic, or fresh fennel

Siete Misterios Pechuga

Dec 18, 2018

First pechuga that I try. I expected more complexity. It’s a clean taste Espadin and I got roasted pechuga as a lingering aftertaste. But, is it really what you look for in a mezcal? there are much better mezcal out there, with greater complexity and body than this one, and they cost less.

El Jolgorio Tepeztate

Dec 18, 2018

This is a good bottle! Green garden, cinnamon, sweet bell peppers. Very nice and easy to drink, could make a good introduction to mezcal as it’s a crowdpleaser. I wish I had more earth and stones going in my mouth for this one.

Del Maguey Tobaziche

Dec 18, 2018

Very deep and dark, goes wonderfully with spicy, roasted vegetables. The more I sipped the more I respected this mezcal. As Jonny said “heavy and animalistic” it’s just the way it is.

Del Maguey Chichicapa

Nov 26, 2018

I just went through a bottle and loved every single sip. Neat: campfire smoke, fresh cut grass, roasted peppers, lime. Add a few drops of water and new vegetal flavors will open up to the palate! This is a hell of a mezcal.
Food pairing suggestion: sip this while eating grapefruit. It will go down like water. The acidity of the grapefruit will overpower the acidity of the mezcal, leaving only the sweet and herbal notes. It will be like sipping a juice. Dangerous

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