Lot 01. At first I was disappointed by this one. I got a lot of ethanol and chemical flavors and it wasn’t complex at all, but after being open a couple months I revisited it and it’s completely different. It’s clean and pure and beautifully subtle. It’s still not complex but it now seems to me like a classy refined Sotol. Vanilla, mineral rich spring water in a desert oasis, cedar chest filled with antiques. I’m so glad I have a bottle of this!! This is a great example of how Agave and Sotol spirits can sometimes change with time after you open them.
Lot 01. Distilled with venison, orange, and anise. This is very tasty but I can’t really taste much of the Agave. It’s a little gamey and meaty with flavors of candied orange peel, star anise, and Earl Grey tea. I dig it and would definitely recommend it to people who love Pechugas, but I doubt I’d buy a second bottle.
This is delicious!! It’s sweet and fresh and very complex. I’m tasting so many things in this spirit! It kind of reminds me of Salmiana and Tepextate but it’s definitely it’s own thing. Root beer, cream soda, strawberry soda, white Tic Tacs, white chocolate, dried oak, brandied cherries, green bell pepper, and Sativa flower. This is such a joy to just lay back and slowly sip while the different flavors just keep coming.
Lot LDMDGOEX-02. Spicy and delicious! Sandalwood, new sneakers, ginger, and black pepper.
Really watery. Sugar coated orange gummy candy, dusty records, lime-aid concentrate, and Sprite.
1oz sample. No batch number.
I love this one. It’s deep, dark, sweet, and woody. If I had a blindfold on I would have thought it was an aged Armagnac. Crazy! Root Beer, date syrup, Thompsons raisins, Armagnac, oak, allspice, nutmeg, tamarind, and guava paste. Whoever picks the batches for Lamata has a great palate, and is dedicated to finding truly unique Mezcals.
1oz sample. No batch number.
Yet another unique and delicious work of art from Lamata. The Tepehuano community makes some incredible Mezcals. I’ve had three different “Tepe” expressions from Mezonte and now this one from Lamata, all amazing. Apple Jolly Rancher, Amaretto, brandied cherries, Bourbon, leather briefcase, and Ceylon cinnamon. Delicious!
1oz sample. No batch number.
When I visited Berta back in 2019 the Cuishe was my favorite expression of hers. She’s a special woman with a great story and a very talented Mezcalera. This Mezcal is sweet, herbal, and floral. Sweet pineapple syrup, Yellow Chartreuse, Green Chartreuse, and carnations.
1oz sample. No batch number.
A solid Tepextate. Fresh jalapeño, green bell pepper, spearmint, tarragon, vanilla extract, and milk chocolate.
Sometimes a certain Mezcal will just bring me to a different place. Every time I taste this one I get an impression of cool water. Not that it’s watery at all, it isn’t, but there’s just something about it that makes me think of cool mineral rich water from a rocky spring high in the desert. Fresh herbs and flowers. Linens in the cool morning air hanging from a clothesline in a grassy field. Every time I taste this one I get these impressions. I really want to meet Celedonio some day, I have a feeling that all of his Mezcals are special.
So sad to hear Silvestre died of Covid. He was obviously a talented Mezcalero because this is a solid Madrecuixe. Lavender, green bell pepper, sandalwood, salty pistachio shells, and Fuji apple. It’s a unique Madrecuixe and I like it.
So musty!! Reminds me of an attic in an old house. Sandalwood, sawdust, box full of old sheets, mothballs, varnish, and fruit rollups. Interesting.
This tastes really thin and watered down. Vanilla bean, wicker chair, beach ball, and steamed zucchini. Rare miss from one of my favorite brands.
Wow. One of the best Jabali Mezcals I’ve ever tasted. Delicate and complex. Apricots, incense, and tons of fresh herbs. I’m so bummed I only had 50ml.
50.5% batch. Delicious. One of my all time favorite Jabali Mezcals. Vanilla ice cream, pound cake, new leather jacket, mango, pineapple, and orange fanta.
This is funky and sour with enough sweetness to just balance the sourness. Big anise notes of black licorice and fennel fronds, lemon juice, rotting mangoes, cinnamon, and celery. Weird in a good way.
Holy Cardamom!!!! This is very Cardamom forward. I totally understand the impression of Kheer rice pudding because there’s also lots of baking spices. I get flavors of spiced apple pie, sultanas, mincemeat pie, and Thompsons raisins. I think this Pechuga is absolutely delicious!!!
To me this tastes watery, burnt, chemical, and overly smoky. I’d really like to know what resulted in these flavors. Burnt leaves, acrid smoke, plastic, rubber, and pine cleaner.
As far as I understand it, Lechuguilla is just a generic term that covers a couple Agaves that have been identified (Bovicornuta, Shrevei) and a ton of Agaves that haven’t been identified. I love Lechuguilla!! I have a bunch of different Lechuguilla Mezcals and they all taste completely different!! This one is definitely what flannel would taste like (great note GreenspointTexas!!). It’s also raw and wild and has a lot of what I love about spirits from Chihuahua. It’s like driving a flannel lined semi truck carrying rocket fuel down a mountain while burning your breaks, painting your nails, and huffing amyl nitrate. I’m really digging this.
Ha!! This is a really interesting Mezcal!! So much going on here! It’s very sweet but also funky and complex. At first I couldn’t taste any apples, but then on the finish there it was! Apple sauce!!! Anyways my tasting notes are Kerns Pear Nectar, Bbq potato chips (nice one Zack!), macadamia nuts, pineapple vinegar, cardboard box, and cinnamon sugar. I like this one a lot, and the love and respect between the mother and daughter in the videos made me tear up almost every time. I can’t wait to try more of their Mezcal!
