Tasting Notes

A few months ago, Susan Coss mentioned she wanted to send me a bunch of samples of new mezcal she’d been receiving. I asked her to send them to me in unmarked bottles so I could taste them blind.  Since the

Details Location:  Rosario, Sierra de SonoraAgave: A. pacificaMaster distiller: Rumaldo Flores AmarillasBatch: Lot 0120ABV: 45%Tasting keywords: Jalapeño pickles, Eureka lemon zestNOM: 168-SCIFI-2005Buy it today Nose Like walking by the condiments at a taco stand. There’s an aroma of fresh jalapeño pickles, a touch

Details Location: San Pablo Huixtepec, OaxacaAgave: Tobalá / A. potatorumMaestro Mezcalero: Don Fortino RamosABV: 42%Tasting keywords: Smoked jalapeño, cherry liquorBuy it today Nose A whiff of wet granite and caramelized sugar on creme brulee. Taste A very light mouth feel with rich flavors of smoked jalapeño

Details Location: San Pablo Huixtepec, OaxacaAgave: Salmiana / A. salmianaMaestro Mezcalero: Don Fortino RamosABV: 42%Tasting keywords: Pickled japeño, dried orange peel. Buy it today Nose A nose that summons images of sagebrush deserts. Pickled jalapeños, sandalwood, Taste Light in body with a touch of that distilled

Details Location: San Pablo Huixtepec, OaxacaAgave: Espadín / A. angustifolia haw.Maestro Mezcalero: Don Fortino RamosABV: 42%Tasting keywords: Salted caramel, green peppercornBuy it today Nose A rich aromatic bath full of roasted agave and salted caramel with a touch of hay. Taste Compared to the aromos

Details Location:  Tlacolula, OaxacaAgave: Espadín / A. angustifoliaBatch: 25Bottle: 3806ABV: 40%Tasting keywords: Light, caramelNOM: 001XBuy it today Nose Very light. Taste Very light, smooth, roast agave, a touch of caramel. Method / Background Notes Roasted underground in conical oven for 72 hours, crushed by tahona, fermented in

Details Location:  Tlacolula, OaxacaAgave: Espadín / A. angustifoliaABV: 43%Tasting keywords: Rubbing alcohol, green wood.NOM: 001XBuy it today Nose Very light. Taste Starts smooth and evolves into a combination of rubbing alcohol and a touch of dandelion. Method / Background Notes Roasted underground in conical oven, crushed by

Details Location:  Tlacolula, OaxacaAgave: Espadín / A. angustifoliaBatch: 24Bottle 1123ABV: 40%Tasting keywords: Caramel, vanilla.NOM: 001XBuy it today Nose Slight aroma of caramel. Taste The wood really comes through along with a bit of vanilla and leather. Method / Background Notes Roasted underground in conical oven for 72

Details Location:  Tlacolula, OaxacaAgave: Espadín / A. angustifoliaBatch: 23Bottle: 562ABV: 40%Tasting keywords: Caramel, oak.NOM: 001XBuy it today Nose Aromas of caramel and wooden barrels. Taste An añejo that has very distinct wood flavors from the barrel along with classic flavors of caramel and vanilla. Method /

Details Location: Madero, MichoacanAgave: 50% Espadín - 50% Cupreata / A. cupreata and A. espadinMaestro Mezcalero: Don Bulmaro MelchorABV: 45%Tasting keywords: Roast agave, mesquite.Buy it today Nose Roast agave with a hint of tropical fruit bubble gum. Taste Light with a touch of mesquite and a

Details Location: Madero, MichoacanAgave: Cupreata Maestro Mezcalero: Don Pedro HernandezABV: 45%Tasting keywords: Wet cardboard. Buy it today Nose Slightly musty wet cardboard. Taste Bit of floweriness and a sparkling sensation. Method / Background Notes Roasted underground in conical oven, shredded with a mechanical shredder, fermented in stone

Details Location: Querendaro, MichoacanAgave: Inaequidens aka Alto / A. inaequidensMaestro Mezcalero: Don Abelino SotoABV: 47%Tasting keywords: Shitake mushroom, piloncillo sugar. Buy it today Nose A deep funky cut of shiitake mushrooms and star lily pollen. Taste A deep, round, flavor of piloncillo sugar and berry bubble