The smoothest Joven I’ve tried yet. It’s got some heat. No burnt rubber taste. It’s amazing as mezcal goes. I mixed it in a cocktail from Ilegal’s website with Tonic, cucumber and grapefruit peel. It was okay but the traditional way is really good. Sipping from a copita is the best to me. Highly recommend the San Luis from Alipus. SLR004/19 Bot 438/1180
I really enjoyed this Pechuga at “The Black Widow” in Dallas. It was very smooth and the fruits and turkey adjuncts were contributors to the great taste. It has a touch of heat too. I tracked a bottle down and purchased it. Well worth the price.
Made for mixing and experimenting I believe it excels in it’s endeavor to introduce people to Mezcal. My first Mezcal cocktail included the Vida and it sparked an interest for me. Ron Cooper completed that journey when I read his book “Finding Mezcal”.
This is smooth and most authentic to me. Makes an excellent Martini. Goes well with the jalapeño stuffed olive and pickled quail egg. I should teach that to Tim Love. My first mezcal cocktail was at Lonesome Dove, Ft. Worth.
This was smooth and different but I didn’t get the meat part of it and sotol seems a taste lighter than her cousin. Overall I would buy it for my martini I make with a jalapeno stuffed olive with a couple of table spoons of brine and a pickled quail egg on a toothpick/skewer.
It lacked some Mezcal smokiness but was rather smooth and a touch sweet. But it was more like anejo Tequila than Mezcal. 750 pesos in Puerto Vallarta. 6/19.
So far this is my favorite. It’s expensive but I love it. I had the Reposado and liked it then gambled on the anejo and it won. I haven’t cared much for Anejo Tequilas except El Jimador with a nice price point. Found that at Angler’s Inn, Lake El Salto, México.
I really thought this Mezcal was smooth and had some fruit flavors. At Tuna Azul, Puerto Vallarta.
I thought this was very spicy. Too spicy for me. I was glad I got to try it before buying a bottle. $40 a shot.