Mezcal

Review #1337; Mezcal #82 This bottling of Mezcal from NETA was harvest by brothers Eliazar and Nicolás in early 2020 just outside of Logoche. This small lot came from 22 capón magueys that were cooked in a Conical earthen pit with guamuchil wood for 5 days. It then rested for 18 days before being macerated […]

Review #1241; Mezcal #81 Here we have another bottling of from Neta done for Astor wines and spirits. This mezcal was produced by Primitivo Vásquez Vásquez. This is equal parts Madrecuixe, Mexicano Verde and rare Penca Larga. All the plants were cooked , fermented, and distilled together. He uses a conical earthen oven for cooked,

Review #1236; Mezcal #80 Here we have a bottle of mezcal bottle by Neta for Astor Wine and Spirits located in New York City. This batch of Mezcal was distilled by Gilberto Aquino Garcia in Logoche, Miahuatlán. He used 30 pinas of wild agave that had grown with partial capon at 2,000 ft elevation. The

Review #1235; Mezcal #79 This mezcal was produced by  Hermógenes Vásquez + Paula Aquino Sánchez. They harvested 70 pinas of wild Tepextate into this 160 liter batch. This was a mix of quiotudo and guía Tepextate that were then fermented in vats and distilled. This was bottled by Neta, a bottler who works closely with

Review #1234; Mezcal #78 This mezcal was bottled by 5 Sentidos, a brand who works with the producers in Mexico to bring their mezcal to market as it is made. This mezcal was produced by Mezcalero Pedro Hernandez in the town of Santa Catarina Minas in Oaxaca Mexico. The Espadin and Tobaziche magueys were harvest

This bottling from 5 Sentidos, is the first time the company has bottled and shipped Puntas into the United States. This 200 liter batch was made from harvesting ripe Espadin and roasting them in a conical oven with Mesquite firewood for 5 days. After being cooked, the agave were chopped with machete, smashed with hammers,

This bottling comes from Mezcalero Jamie Moreles Aquino and was produced at his Yuu Baa, Tierra Caliente Palenque in Villa Hidalgo Yalala, Oaxaca. This spirit contains no agave whatsoever. They produced this by squeezing the plums by hand into clay fermentation pots then they were double distilled on a clay pot still. I had this

This comes to us from bottler Cinco Sentidos by way of Mezcalero Delfino Tobon mejia. The Pizzora maguey is distilled on copper still, grinded with a shredder, and bottled at 48.4% abv. I had this blind so keep that in mind while reading my notes. ABV: 48.4% Nose: Rainwater, slight ammonia, Mineralty, earthy, vanilla cream, red berries,

Mezcalero: Jorge Torres Batch: CAS-T 15/04/20 ABV: 48% Nose: Vinegar, Brine, Coffee, Green Vegetalness, Wildflowers, perfume Palate: Medium mouthfeel. Heavy fresh green vegeatalness, Vinegar, Brine, Coffee Grounds, Finish: Medium length finish, Vinegar, Brine, Bouillon, Coffee grounds, vegetalness, cumin Rating: 4/10 This is really weird. This is all sour, acidic weirdness that I don’t hate, but im not a big fan of either.

This was distilled by Alberto Martinez and selected for the Aficionados group in 2021. This was produced in Santa Catarina Albarradas, distilled in clay pots across 2 distillation runs. Mezcalero: Alberto Martinez Batch: SN09-19 ABV: 48.1% Nose: Fruity, Apple, Blackberry, Iodine, Chlorine, Spicy, nuttiness, Palate: Medium mouthfeel, Apple, Iodine, Nutty, black tea, tart blueberry, minerality, mango Finish: Medium length finish, black