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Don Amado Tripon Barril Bicuishe Tasting Notes



There’s a touch of that distinctive lactic fermentation like pickle juice amidst the looming richness of roast agave.


It’s like Dorothy’s shoes in the Wizard of Oz, sparkling goodness that fills your mouth and resolves into a true ensemble of flavor. It’s hard to pull the agaves apart because this is one unfettered whole, a real union of thought and action. And, it leaves your mouth feeling like the antitheses of those toothpaste ads – sparkling, fresh, full of flavor!

Method / Background Notes

Don Amado is one of the standard bearers of mezcal in Santa Catarina Minas which is justly renown for its traditional distillation technique en barro – clay pots. This style of ensemble features just local karwinskiis, there isn’t an espadín to anchor it all, which makes it something to seek out.

The flavors speak for themselves but the process is all the more interesting because it’s distilled up to 53% ABV then brought down to 46% with distilled water. Some people look askance at this technique but it’s widely used and it excludes tails which may or may not have something to do with the CRM’s regulations on methanol. Whatever the reason, it’s a demonstration of the quality and identity that can be achieved by someone like Germaín Arellanes Arellanes who knows what he’s doing.

Max co-founded Mezcalistas with Susan way back in 2012. Before that he was a journalist at Salon.com and The San Francisco Chronicle.

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