Label says Santa Catarina Minas. Not sure if the location changes by batch. Aroma is detectable at arms length. My mouth is watering with anticipation. Fragrance is sweet and smoky at a distance. Up close I get shelled raw Brazil nut, oven roasted turkey deli meat, parsley, fresh mint, and shelled raw sunflower seeds. Big in the mouth. Heat up front followed by prosciutto, pine nut, Parmesan cheese, and kale leaf. Full in the mouth with a saline finish. A real flavor bomb and I’m glad I finally pulled the trigger on this one.
Nondescript aroma that reminds me of a white whiskey or an agricole rum. Grassy with sugarcane, dandelion, and fragrant potting soil. Sweet in the mouth with flavors of honeybaked ham, simple syrup, and linen. Finishes clean.
Sample of the new Tabernas III. Chico Aguiar y Maxemiliana in a 50ml plastic sample bottle served in glass.
Faint nose with dairy flavors of butter and cotija cheese. Taste is cottage cheese, agave nectar, and Canadian bacon. Palate is light but not lacking. Clean finish. Not flashy but nice.
Sweet and boozy nose but in a pleasing way. Stone fruit and smoke is the best way to describe it: grilled apricots, plums, campfire ash, and white grape juice. Taste is dry with a burst of fruit and a smoky finish. Turkey jerky, dried apricot, and prunes. It becomes more herbal as it opens up. Dry flavor but off-dry on the palate.
Pretty harsh on the nose. First takeaway was burnt rubber. Upon further inspection I pick up aromas of circus peanut candy and nail polish remover. Taste is better than the nose but that burnt rubber characteristic remains. There is a pleasant sweetness and cured green olive component to the flavor that is quite enjoyable. The mouthfeel is full and syrupy which is the best quality of this quaff. Alcohol heat sticks around for a few moments before fading away which is admirable given the ABV. I’m going to leave a little bit of this in the glass overnight and see if the astringent flavors and aromas fade, but as it stands, I’m rating this as-is as I do with other pours. If an edit is warranted, I’ll amend the review.
Batch YJ 14-19, Bottle 158/900
I grabbed this bottle off the self as it was priced exactly the same as a newer batch that was 5100 bottles. I’ve enjoyed this one so much that I’ll probably go back for the other one, but I’m not sure a batch nearly six times the size of this one will be as good. Either way, I’m willing to try it because this has been quite a find.
Aroma of peach, pine forest, dried apricot, sandalwood, Anaheim pepper, and spearmint. Taste is sweet and fruity with heat. Orange creamsicle, raisins, cinnamon, dried lemon peel, coriander, white pepper, and wet terra cotta. Medium-high alcohol burn, full palate. I think this was < US$50 which makes it a ridiculously great value.
Aroma of fresh peppermint, dark chocolate, and green grape skin, and light smoke. Bold with a fair amount of heat in the mouth. Green grape, grass, apple, and pear. Medium-full palate and the mouthfeel is my favorite attribute. I’m enjoying this more on my second serving but expected more.
Sweet nose I up front that reminds of bananas foster and salt water taffy. Moderate smokiness emerges after a vigorous swirl. The fragrance settles at cured European ham and provolone. Grassy and herbal taste. Light and clean, not nearly as robust as the nose suggested. Mint, parsley, and cilantro flavors emerge. Such a clean finish. The palate is left dry after each sip, one of the more drying finishes you’ll experience with a distilled spirit. Zero burn for being 100 proof. Simple things aren’t always easy and this is simply delightful to drink.
Espadín-Barrill. Sweet nose that reminds of taffy and pimento olives. Taste makes me think tequila at first. It’s smooth but not for the faint of heart. I know people love this brand but it comes across as one-note to me: oven roasted cactus. Good mouthfeel. Fine for the price point but not something I would seek out over alternatives.
Aroma of damp pine forest floor, dandelion greens, and clay. Complex in the mouth with a range of tastes that transform as tine passes. Flavors of smoldering hardwood and terra cotta give way to casaba melon and white tea leaves. Medium bodied. Very enjoyable.
Aroma of toasted corn, wet clay, ash, aloe vera, and roasted carrots. Taste is dry pine, menthol, and softwood smoke. Medium-full in the mouth. Not really remarkable in any particular way but I’m really enjoying sipping on this.
Second time sampling this. No Lot # available.
First whiff is alcoholic but doesn’t burn and reminds me of one of the vodkas distilled with grapes. Upon closer inspection the nose shifts to spicy peppers and roasted root vegetables. Taste is surprisingly sweet with accents of honey and — ironically — agave nectar. This is drinking like a soft bourbon to me which is phenomenal considering the ABV. Flavors of fresh cut pine, grilled lemon, and bruleed custard. Palate feels like custard — very full and lingering. Alcohol heat remains on the back of the tongue but the sweet and syrupy flavors and a touch of green pepper spice fill the rest of the mouth long after each sip is gone. A touch more smoke makes this a 5-star for me.
This is amazingly unique and delicious. Honeydew, cantaloupe, and cucumber fragrances hit big on the nose with a hint of ash when you look for it. Taste is much more Earthy and less fruity than the nose. Potting soil, clay, and smoke from wet leaves dominate along with faint sweetness that resembles burnt pie crust. Medium bodied and slightly oily in the mouth. One of the more interesting agave expressions you’ll have.
Sweet nose at first like marshmallow and vanilla. As it airs out a bit, the sweet fragrances falls back to smoke and burnt orange peel. Very clean and light taste. Citrus mineral water, walnut, peat moss, and agave nectar. Light body but not weak by any means. A really nice expression of Espadin and one worth sipping or mixing.
Was so lucky to find this on the shelf at Moreno’s Liquors in Chicago a few months ago. Credit to my friend Jason for suggesting I take a look for it while I was there. As far as I can tell, I bought the last two bottles (one for me and one for Jason). Production date: August 2016
Aroma hits you from half an arm’s length away with fragrances of butterscotch, salt water, and roasted cactus. Bold, smoky flavor with a good amount of heat but not in a negative way. Serrano pepper flesh, clay, watermelon rind, chestnuts, and toasted wood. No one flavor overpowers the other and this becomes increasingly complex as it opens up. Good, slippery mouthfeel. A gem.
942 liters, 50.3% ABV
Aroma hits you from arm’s length as this opens up in the cup. Fragrances of almond nougat, charred wood, ocean air, and mesquite or hickory smoke. Bold in the mouth as with most Vago bottles but the heat doesn’t overwhelm. Flavors of roasted chestnuts, hominy, and Anaheim pepper flesh without the heat. Good mouthfeel. I liked this more as the bottle neared emptiness and I finally got around to reviewing it a couple of months after buying it. The flavor nuances have really come forward in that time.
Aroma of toasted wood just before it begins to char, unripe tropical fruit, and minerality. Alcohol bite is first in the mouth but gives way to crusty French bread and smoke with the flesh of underripe stone fruit. Medium-full mouthfeel.
Faint nose that starts off as buttercream and long-cut chewing tobacco and then becomes more spearmint as it opens up. Much fuller in the mouth. I still get some of the buttercream character but that quickly fades away to reveal flavors of campfire smoke, old leather, oil brined green olives, and some funky cheesiness like a raicilla. Medium-full body with some alcohol heat that lasts in the back of the throat after the sip is gone.
Nose of salt water, aged cheese, and clay. Taste falls a little flat for me. Mesquite wood, a touch of sweetness, and alcohol bite. Thin in the mouth. Sips ok but lacking.
80 proof. Faint nose, could be mistaken for a high-barley white whiskey if I didn’t know better. Flavor is also faint with notes of caramelized banana and the pepperiness of tequila. Medium bodied. Flavors of green hay and fresh wood remain in the mouth.