LOT: BA00028EBA21
84 proof

Nose of peppermint, green hay, and wet clay. Very mild in the mouth but pleasing. Parsley, mint leaf, and seasoned firewood. Oily in the mouth but not overly viscous. Excellent value mezcal and a good one to introduce people to the spirit.

Batch 0318RC

Aroma of cactus, poached pears, crayon wax, and softwood smoke. Taste is very minerally with essence of underripe cantaloupe, parsley, and mint. Full in the mouth. Gets even better after the bottle has been open a few weeks. The exposure to air seems to open it up very nicely. Really enjoying this.

Aroma of spicy green pepper, linen paper, and kindling smoke. Taste is bold and assertive. Green jelly bean, peppermint leaf, green juice, and a clean, but fragrant smoke. Viscous in the mouth and some alcohol heat lingers for a long time. Powerful, yet restrained. This keeps getting better and better every time I try it.

This bottle is 64% cuishe, 32% espadín, and 4% tepeztate. Stone ground, copper still, 254 liters, distilled July 2020. El Nanche village in Miahuatlan. 51% ABV

Aromas of green banana, pine bark, and minerals. Taste is exceptionally smooth. One of the smoothest Vagos I can recall. Blanco vermouth with a pimento olive, toasted oak, and grass. Medium-full bodied but not lacking in any way. Minty finish.

Fragrant nose of cotija cheese, spicy green pepper, and papaya. Flavor is strawberry, fresh panela, and toasted soft wood. Full bodied and oily in the mouth. Smoke lingers a long time after the sip is gone.

41% ABV
Lightly Smoky aroma that reminds of charred marshmallow and burnt mesquite. As itopens up, aloe Vera fragrance sneaks up. Taste is a little medicinal like Bactine spray at first but settles into a light smoke character with orange and lime zest. The citrusy character is nice and refreshingly enjoyable. Medium bodied and slightly oily in the mouth. Clean finish.

Sweet caramel nose with fragrances of light brown sugar and provolone. Light smoke. Taste is dirty martini with some light smoke. More than a little ethanol flavor and burn. Light bodied. Alcohol heat and faintly toasted oak linger on the palate.

Siempre Oaxaca
Tepextate
46.2%
Bold nose of plantains and starchy root vegetables. Flavor is strong as consistent with the style, cactus, green pepper, and a nice sweetness like a wildflower honey simple syrup at the end. Full bodied and warm on the finish. A great expression of this wonderful agave.

Siempre Oaxaca
Espadin Pechuga (Turkey with no fruit)
46.2%
Very faint nose, I really need to get my nose into the copita to pick up the nuances. Notes of parsley and grass when I look for them. Flavor is light as well. I can taste the turkey breast most prominently followed by white pepper, and cilantro. Heat burn on the lips. Thin in the mouth. A little underwhelming compared to the varied flavors I have come to look for and enjoy in a pechuga.

Siempre Oaxaca
Mexicano
46.2%
Fragrance hits you as you it drops into the copita. Sweet on the nose, caramel and butterscotch at first and notes of fresh pineapple emerge with some airtime. Flavor is more mineral than the nose would suggest. Aloe vera, black pepper, and medium heavy smokiness. A little heat and black pepper on the finish. Quite tasty.

Siempre Oaxaca
Cirial
46.2%
Faint nose with aromas of white glue and underripe melon rind. Flavor is light, very mineral-forward like warm mineral water. Light on the palate with a touch of sweetness and a clean finish. Good for your friends who aren’t into very smoky mezcal and I think this would make a delicious mezcal negroni cocktail.

Siempre Oaxaca
Barril
46.2%
Aroma of pepper flesh and green hay. Full in the mouth with a flavor that hits hard up front and stays around for a very long time. Initial taste is herbal and smoky and then alcohol heat fills the middle of the mouth and a numbing sensation takes over. The front of the tongue never loses the sweet and smoky flavor of the barril. A very nice expression for sure.

Siempre Oaxaca
Agave 75 Espadin/ 25 Tobala
46%

Light nose with of bread crumbs, butter, and cream. Flavor is sweet and savory like Hawaiian ham with the pineapple and brown sugar. Lightly smoky with a medium palate and lasting finish. Tons of flavor for US$45.

Sweet caramel nose with a warm cream and cheese funk. Taste is roasted poblano pepper, parsley, and a slight sourness. Thin in the mouth, the palette is almost completely missing except for some numbing alcohol on the lips.

Freshly cut Anaheim pepper, pineapple fruit, and Italian parsley on the nose. Big in the mouth with viscosity and some good, supporting heat. Flavors of light, sweet smoke, flan custard, and green pepper skin. Very enjoyable, I could drink this very often.

Ensemble of Espadin and Tobala. Essentially a vegan pechuga, fruit and nuts, no meat.
Very unique nose. Heavy lime fragrance up front that reminds me of corn tortilla chips with lime. Salty olive brine. Taste is saltine cracker, lime rind, and bacon wrapped melon. Light bodied on the palate but the flavor lingers without any heat. I like this a lot.

Aroma of cooked cactus, almond nougat, flat leaf parsley, and green pepitas. Taste is vegetal with celery root, green bell pepper, spearmint, and white pepper. Full in the mouth with alcohol heat that numbs the lips and lingers in the back of the mouth. Full bodied yet refined. Very nice.

I’m in a busy bar so not the best tasting environment. Two ounce por served in a copita. Fragrant from a foot away. Butterscotch and ham upon closer inspection. Taste is full in the mouth. Bold with alcohol heat. Aloe, fresh pressed sugarcane juice, and green grass fill the mouth. Alcohol burn and sweetness linger on the palate.

Aroma of oregano, cayenne, pepper jack cheese, and cured meat. I get big green pepper flesh up front followed by honey, and some jalapeno or Anaheim heat. The subtle honey sweetness really brings this together. Earthy, vegetal, and complex. Medium-light bodied in the mouth with barely any alcohol burn. Another winning raicilla from La Venenosa.

Aroma hits you from arm’s length. Fragrance of custard, aged egg nog with nutmeg, and allspice. Taste starts of sour and the creamy qualities quickly push the sourness out of the way and make the quaff full in the mouth. Boozy custard, almond nougat, and allspice fill the mouth and throat. Such a sweet and smooth treat, it’s like dessert in a copita. Fantastically intricate and one I’ll seek out again.