I’d agree with Tyler on the Espadin-forward nature of this one. There’s lots of sweetness on the nose and palate, with a bit of pepper, spice, and sweet spearmint from the Tep. The nose is a bit piney, with hints of green pepper and sweet vanilla ice cream. The palate has a touch of smoke (which I normally can’t taste in most mezcals anymore), some spearmint gum, raw sugar cane, and cracked pepper.

This is a total lights-out Espadin. If I could drink this for the rest of my life, instead of water, I’d do it. One of my favorite Espadin of all time. This is a butter bomb on the nose and palate. Aromas of buttery sugar cookies, vanilla extract, macadamia nut, and wet barley. The palate is rich with buttery cookie dough, pancakes, and maple syrup. I’m crazy about this one.

Woah! Lots of sugary bubblegum on the nose. More fruity notes of cherry and red grapes. Also a lot woodiness on the nose. Aromas of sandalwood, cedar, and dried cinnamon sticks mixing with sweeter notes of bubblegum. I could smell this all day. The palate is sticky with rich bubblegum and these long, luxurious notes of fresh fruit: melon, papaya, and strawberry. A bit of heat, but a huge payout, and no alcohol present. Amazing. Batch 1219 VFR

Lot: ENS-C 5-05-2019. I get some of that creamy/spicy curry on the nose. Additional aromas of shellfish and red pepper flakes. The palate definitely has some shrimp elements to it, mixing with Thai spices and sandalwood. There’s also a Cajun red beans and rice note that I really like on the palate. This is really nice.

Smells great! Aromas of fresh garden peppers, spearmint, and a bit of tobacco. The palate is light. Notes of wood ash, green peppers, charred brisket, and lemon zest.

Slightly sour aromas of old wet leaves and soft cheeses mixing with notes of sweet vanilla, asparagus, and mint. The palate is perfumed with notes of lavender, menthol, and anise. A bit thin and light, but nice overall.

The Truth! This is a great reminder of how good tequila could be if approached more in the destilado/mezcal production style. The agave jumps out of the glass on this. Strong aromas of honey, baked goods, and dried herbs. The palate is rich and delicate. Notes of vanilla, fresh peppercorns, bright honey, and summer breeze. This is velvety, yet also light and vivacious. Love it.

MAO 002. Bottle 140/768. Really nice! The labeling on this bottle threw me off. This is a solid Espadin. Light and subtle agave aromas. Palate has notes of cinnamon, vanilla, and cilantro. I enjoyed this.

ARBM-01. Aromas of orange peel, fresh cashews, and Northern Beninois sauce d’arachide. This is straight earth and fruit on the nose. The palate is less-thick than I’ve come to expect from Real Minero. It’s a bit thinner and less-viscous than what I expected, but still very nice in texture. Tasting notes are also very bright with hints of orange zest and some herbal notes like lavender and oregano.

Series 4. High mineral aromas of creosote, sea salt, and copper mixing with subtle tart fruity notes of green apple and unripe red raspberries. The palate is a bit charred with notes of mezquite, stewed apples, plum, and raw fresh cherries. The beauty of this is in it’s subtle complexity. I don’t get anything big or bodacious on it. It’s right down the middle with a lot of finesse and nuance. I get something different every time I sip it.

Batch: MADRLA02-19. Complex nose: sweet cream, cream of corn, peach, pear, nutmeg, and cinnamon. The palate has a minty element that I like a lot. Notes of green peppers, freshly ground black pepper, spearmint, chalky minerals, mango, peach, a hint of sweet cream, and a touch of new sneakers.

Batch E-0124 from 2019. Big aromas of fresh coffee beans, tobacco, vanilla, and unharvested spearmint. The palate has notes of dry green apples, leather, carrot cake with cream cheese frosting, nutmeg, and a dash of fresh sage and mint.

Batch E-0124 form 2019. Sweet and spicy aromas. The nose has notes of gingerbread, Christmas cookies, menthol, fresh mint, and sweet pine. The palate has notes of menthol, ginger root, brown sugar, toffee, custard, and vanilla. Really interesting Tobala.

Series 4. Very solid Espadin. Aromas of cinnamon, caramel, maple, gun powder, pencil lead, and copper. The palate is balanced, complex, and subtle. Notes of barbecued meats, mesquite, tanned leather, and brown sugar. This is really nice and enjoyable.

Never had a sotol from Sonora before this, and holy moly, this one is big. Aromas of fresh mint, menthol, and freshly printed newspaper. The palate has a menthol cigarette flavor and more smoky,minty notes. This is very sweet with some additional light grassy notes. This is like no other sotol I’ve tasted, and I like it.

Lot 5-18-B-19. Sweet dark fruit aromas: cherries, overripe mango, and fresh dates. Additional aromas of coffee grounds and slate. The palate has that typical minerality that I’ve come to expect from Tio Rey. It’s a mix of hot sand and dry slate. More notes of dark fruits on the palate, and cherries once again are a dominant note. This is much different from the other Tio Rey I’ve had in the past, but I’m really enjoying it.

Lot HER-TEP-001. Bottle 274. Mind-blasting. Aromas of grilled green peppers, bubble gum, spearmint, and sage. The palate has more charred peppers, smoked jalapeno, sweet cream cheese, and orange creamsicle. Everything is right down the middle and balanced with this. Just the right amount of heat with a nice silky texture.

Total mineral and vegetal bomb on the nose! Smells incredible. Rich aromas of dark tropical fruits like papaya and overripe mango. The palate is also fruity with some added elements of drier sheets, fabric softener, fresh flowers, and lavendar. Highly enjoyable.

Lot 1. Bottle 287/672. Cheese and Pepper! Both those notes are strong on the nose and the palate. The aromas are a bit cheesier than the flavors, but the element of hard cheese (Parmesan and Cheddar mostly) are present on both. The palate has a variety of black pepper corns, jalapeno, green peppers, and a hint of anise. There are high expectations for this brand, now that it’s being legally imported to the US. I’ve tasted a lot of stuff from Erick and this is not my favorite. It’s still very good and very interesting, but I’ve had other batches and releases from him that I’ve liked more. Still very tasty and enjoyable though.

Lot 63. Bottle 123. A bit yeasty on the nose. Aromas of raw bread dough, uncooked grits, and uncooked potatoes. Some of the raw-ness on the nose moves into flavor notes of hay, dried coffee beans, and tobacco. It’s very dry tasting, and there’s a sticky viscous-like texture that is nice and full.