This is a 100% espadin from the Mezcalero below and the 4th in this mini Nuestra Soledad series. Mezcalero: Jose Parada Valera Batch: IPMES240718NS ABV: 46% Nose: Pungent, Fruity, Raspberry, Vanilla Frosting, brine, earthy, Palate: Light mouthfeel, Raspberry, Earthy, Strong Pepper, green vegetal. Finish: Medium length, green vegetal, pepper, slight spice, earthy. Rating: 6/10 Despite the lighter mouthfeel this has pretty good […]

This is a bottling of 100% espadin from the Nuestra Soledad line form the village of san Luis Del Rio in Oaxaca Mexico. This is the 3rd bottle of this series so lets see how this one performs. Mezcalero: Javier Nolasco Y Rafael Mendez Batch: RMCES100419NS ABV: 48% Nose: Roasted Bell Peppers, Minerality, Black Pepper, light meaty smoke. Palate: Medium

This is a mezcal produced by the Nuestra Soledad brand. It was made by master distiller Gregorio Martinez Garcia in San Baltazar Guelavila in Oaxaca. This is bottle number 298, produced in 2018. This is 100% espadin. Mezcalero: Gregorio Martinez Garcia Batch: GMGES080219NS ABV: 47% Nose: Strong Red Berries, Vanilla frosting, Blueberries, Mesquite, slight spicy Palate: Medium mouthfeel, strong mesquite,

This comes from a palengque that is at 5,000 feet elevation and made by Mezcalero Pablo Vasquez Garcia. This is mescal is made from 100% espadin. This is the first part of a series on Nuestra Soledad offerings so let’s see how this first one holds up. ABV: 47% Nose: Red Berries, Cream Cheese, Allspice, Slight peppers,

This is a bottling from Banhez made by Mezcalero Juan Osorio. It is an Espadin Pechuga, made with the addition of apples and other seasonal fruits. A Turkey Breast is strung in the still for the 3rd distillation. This will be my first Pechuga so let’s see how it holds up. ABV: 47% Nose: Strong Apple, Pineapple,

Lot: TEJ971219 This is a bottling from Banhez. This was made from 100% Tepeztate which can take up to 25 years to mature. This was produced by Apolonio Patricio Lopez in San Agustín Amatengo, Ejutla, Oaxaca. It takes 5-6 days to naturally ferment before being distilled in copper pots. ABV: 47% Nose: Heavy Vegetal, Green Bell Peppers,