The nose is warm, sweet and spicy. Fall harvest. Winter squash like pumpkin and butternut. Warm winter spices. Palate is sweet and savory, and mirror the nose. If ever there was a “fall” Mezcal, this is it. Batch JAJA1122.

Nose is stewed fruits, warm spices, maybe a Chinese 5 spice powder, and some traces of umami. Palate also brings cooked fruit and something roasted and savory. At a quick glance, you might mistake this for a pechuga, but a deeper exploration reveals that all that complexity is coming from the agave and the production methods. Batch JAEN0422.

Wow. The nose is earthy and herbal. Think of a meadow the morning after a storm. Palate is warm and sweet with cooked tropical fruits and cinnamon. A long finish is warm and complimented by those earthy notes from the bouquet. Batch JAME1122.

Nose is pleasant and complex. I get ripe apple and stone fruit, with a hint of light flowers, maybe carnation or baby’s breath. The palate has dried fruit and a hint of tobacco. Batch JALU1122.

On the nose I get some earthy clay notes, light-colored fruit and a hint of black pepper and spice. The palate is a mix of sweet and sour primarily with notes of red berries. A warm finish finish rounds out a pleasant example of the influence clay can have on Mezcal. Batch JAEN1122.

Nose for me is warm and sweet, with red fruit (plum, berry). The palate is also slightly sweet with flavors similar to the nose, and a hint of vegetal notes and just a wisp of smoke towards the finish, which is warm and lingering. Heat is appropriate for the proof.
A very nice example of the capon process. Batch JAEC1122.