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Lagrimas de Dolores Verde tasting notes


  • Location: Nombre De Dios, Durango
  • Agave: 100% Verde – A. salmiana crassispina 
  • Maestro Mezcalero: Gilberto Roldan 
  • ABV: 47%
  • Tasting keywords: minerals, clay, earthy sweetness 
  • NOM: D175G


Minerals and wet clay, earthy and fresh aromas with something herbal and spicy hiding in the background.


The clean flavors tend toward the savory side of the spectrum with woodsy notes that range from crisp pine to fresh untoasted oak with earthy sweetness. One of the most compelling aspects is the texture, round, fat, and tongue tingling. Exceptional. 


This mezcal is made from A. salmiana crassispina, locally called Verde. This wild variety is rarely made into mezcal, likely due to the fact that it is difficult to distill. Gilberto is one of very few maestro vinateros that works with this variety and is well known for making great mezcal from it. 

The agaves are cooked in an underground pit using mesquite wood, rather than oak which is typical of the other Lagrimas De Dolores expressions. After machine milling, the mash is fermented in in-ground pine pits, then double distilled with a wooden hat still. 

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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