Mezonte Tepe

Batch 009, 2021, 80 Litres. A. shrevei. 51% ABV.

Thanks to Jonny for solving the mystery of Aciano’s clay and copper batches (see updated description); and cheers to the few that have his clay pot. To those that have his copper batch shrevei (a first for me) take your time with it as it continues to improve long after opening. The closest comparable would be Zack’s “mint heat the whole way and quite dry”. The nose and palate are interchangeable with subtle notes of acetone, vanilla bean, pomelo and raw greens. The finish is rich in alkalized cocoa, Smarties shell, chlorophyl Certs, black pepper and rubber sneaker. Note, the taste sticks with you, even the day after. Wild.

Lot 9, 2022 140 liter batch, 49.5% abv,masparillo

I got to try Mezonte Tepe for the first time at Mirate in Los Angeles where they had multiple bottles to sample. The bar staff were very knowledgeable and had a great selection of Mezonte bottles (in addition to other brands). What an amazing mezcal! I sprung for this bottle at El Cerrito Liquor in Corona. These bottles are not cheap, nor should they be. The flavors are layered and the quality shines through. Minerality is the first thing you notice, and a eucalyptus note hits up front, a Pinesol-like whiff, with a ginger flavor bordering on sarsaparilla maybe closer to ginger ale with a touch of carbonation. There is some tartness/astringency/salinity in the background. Wow, the balance is incredible, and the heat just hangs around in the background to remind you. The other reviews hit on the lime note (bitter lime), no funk on this masparillo though. Worth every peso.

Lot 04 from 2019.
Major pâtisserie vibes on the nose with aromas of turbinado sugar, sour pie cherries, vanilla custard, pâte à choux, and candied lime. The mouthfeel is viscous, silky, and so so so smooth; there’s no burn on this one. Darker, more sophisticated flavors come through on the palate: blueberries, brown sugar, marscarpone, and kirsch. It tingles on the back end, finishing with New York cheesecake, ripe Damson plums, Italian pizzelles, raw walnuts, and an echo of cappuccino on the sides of my tongue.

This is one seriously refined spirit! So luxurious and sexy. Worthy of little black dress occasions.

Lote 04:
Buttery, luscious, and ethereal with loads of complexity and layers of flavor. Hard to pinpoint the specific flavors, but that’s what I love about it.

I’ve had the Cenizo batches 01, 02, and 04. Though they are all different in subtle ways, they are all of a similar caliber.

I’ve tasted batch 04 Masparillo as well, and it had some similarities but with a totally bewildering addition of a stark soapy enigmatic quality that erupted suddenly and faded into oblivion. 4 stars for that one.

Lot 4, 2019, Cenizo, 300L, 5/5 stars

I completely agree with the reviewers of Lot 2 on this one – funky pear and cheese (cotija) with brown sugar and petrol. Some lime and cherry hiding there as well. Very smooth with minimal heat. There is that almost rubber/ammonia flavor similar to sharp Brie. Viscous and complex on the palate, with further brown sugar, berry, clay, and roasted agave. Delightfully acidic, it pairs well with a wide range of plates.
Very good stuff!

Lot 5, 2019, Masparillo, 250L, 4.5/5 stars

Pineapple, lime sherbet meets lemonade, cherry. This has far more tropical than berry fruit notes. Also, less cotija flavors than lot 4, and the rubber/ammonia element is still there but takes more of a backseat. Outstanding how consistent the base flavors are to the other lots, even with a change in agave. For me, lot 4 for was a bit funkier, but this is really outstanding as well!