Nose: Fresh spearmint, dried leaves, dried citrus fruit, lavender, it smells so clean and refreshing

Palate: Subtle stone fruits, fig jam, dried apricot, charred jerky, then it really goes savory, chili pepper, cumin powder, cocoa, then the mint comes back in as it moves to the finish along with this woodsy dried firewood thing. Finish is charred peppers, mole, a bit of chili spice and spearmint.

My fear with the nose was that the mint would over take all the other notes but thats not the case at all. It just taste woodsy rustic with some great herbs and savory elements. This is excellent and the best Sotol I have had by far.

June 2023 batch. ABV: 52.9%

Nose: melon, grapefruit, fresh basil, green and grassy as it sits. Plenty of nice citrus, a bit of pine and sweet mustard

Palate: honey grapefruit, tangy brown sugar almost like Carnitas. Slightly reminds me of this Sonoran chicken marinade I have, earthy, cumin, a bit of honey. Finish is where I finally get the mint people mention, a bit more spiced melon, nice earthy clay as it dissipates.

I love this mezcal. It’s earthy, fruity, and baking spice filled. It’s got a little tang to it. Just an overall lovely bottle and tied with the Cuerno sample I have as just terrific stuff.

April 2023, 50.9% ABV

Nose: Much more subtle than the Verde, melon candy, sweet peppers, chalky candy, sweet corn (thanks Forpowder),

Palate and Finish: Spiced honey dew melons, grilled corn with chile, fig, plum, grilled peppers and carrots, this has some great earthiness going, the finish is subtle and almost has a jerky element to it, mesquite and carnitas, chalky clay and earth as it sits

This stuff is awesome. It’s earthy with fruit and grilled veggies. Just like the Verde it’s complex and consistent, so well executed. I prefer this to the Verde slightly, maybe due to the earthiness and subtle fruits. Great mezcal.

This sample was provided to me, no strings attached and honest review above.

March 2023, 100 liter, 48.90%

Nose: Jalapeno, Sweet peppers, citrus, stewed mango and pineapple, a bit of herbs on the back end

Palate and finish: dry citrus rind, lime, a bit of pine, honey jalapeno, a bit more of the stewed fruit on the backend, like mango and pineapple, but more tangy than sweet. Moving into finish is nice baking spices, cinnamon, mint, spiced cocoa.

This is a really good mezcal. Excellent balance of fruits, herbs, and spices. It’s complex yet consistent. I think the clay brought what I and others called “stewed” its slightly earthy and musty. It’s slightly karwinksii like especially on the nose.

This sample was provided to me, no strings attached and honest review above.

This review is for Reynaldo’s Sierra Negra only batch (GSPRT 185) of this. ABV is 46.7%. Let me know if I need to move it but wanted to give Reynaldo credit where it’s due for this tasty batch!

Nose: barnyard strawberries, hay, a bit of mint, asphalt, candied citrus

Palate and Finish: mango, oranges, strawberry mint, then it moves into more charred burnt ends, ashy tobacco, finish moves to be adjacent with the nose. Sage, asphalt, strawberries, burnt hay, trailing mint

The hide ferment is evident on the profile here, it adds a rustic and mineral element along with the beautiful fruits I enjoy in Alberto’s batches. Lovely stuff and cool batch to try

ABV: 47.3% Batch: 2022

Nose: banana crème with green bananas, melon, there’s a bit of basil, green peppers, lemon

Palate: more melon but like a greenish cantaloupe, candied lime, brine, coconut, then it moves to darker notes like roasted nuts, earthy spice. Finish is cinnamon, cocoa, spiced banana

Great stuff, it has some familiar Cupreata notes I love with a bit more earthy and spice notes I didn’t expect. There’s also a vegetal undertone to many of the fruits I enjoy

Same batch as Jam, Grand Spirits pick, 46.5% abv

Nose: Chile watermelon, buttered brioche, a bit of burnt orange, wet tobacco is spot on, it’s super fragrant and kind of sways between fruity and clay earth. The earthy side is like wet mulch.

Palate and finish: this is great, it’s got this pastry thing going along with some candied orange notes, almost like a cinnamon role with orange icing, I get some candied peaches and a bit of mint chocolate. Moving toward the finish is more white pepper, clove, there’s a perfumey element to it on the finish along with some subtle honey Jalapeno but not in a spicy way oh as I think about it it’s almost like gingerbread

Excellent mezcal, super complex, layered, the clay there, the fruits and Christmas spices are there. lovely stuff

ABV: 50.2%

Nose: soft mango, earth, mulch, red wine

Palate and finish: Chile mango, tinga, tart grapefruit, some anise and strong clove, cherry ice cream, finish isn’t my favorite, bitter cherry, ash, some lavender and mint

I really enjoy the nose and front of palate on this but the finish not so much. Plenty of good fruit and spices like clove as Tyler mentions. Not a bad Mexicano

Nose: lavender, lemongrass, citrus rind, vanilla, chalky candy

Palate: soft citrus, oranges, spiced pineapple, not as much pine as I usually get in cuishes but it’s there, sweet Kiwi, bell peppers

Finish: soft minerality, tangy pineapple, some ash, and pine

Solid and approachable cuishe. Love the combo of fruit and minerality

Nose: funky cheese, like old Parmesan, nice earthiness, tootsie roll, funky hot chocolate

Palate: more savory and earthy, hay, pork carnitas, BBQ peppers, very burnt pineapple, maybe some grapefruit, mustard seeds, moving into finish is tons of cocoa, chili pepper, coffee grounds

This is really interesting and one of the least fruity Cupreatas I’ve had. It more resembles an Americana profile for me. Earthy, minerals, and dark chocolate notes. Complex and balanced. Really nice stuff

Nose: vanilla yogurt, tangy orange cream, play doh, petrichor, lemongrass as it sits

Palate: vanilla mango, some charred orange rind, a bit of sea water, kiwi skins, such a nice soft mouth feel. A bit of earth from the clay as you move into the finish. Reminds me of red clay. Finish is mesquite, a bit of bitter charred cilantro, after some time I get some nice grassiness

Lovely stuff. Agreeable, consistent from start to finish. Not wildly complex but I find it hard to believe most people won’t enjoy this. This is a pour I’ll probably reach for often over the coming months. I can see why Heladio said most visitors enjoy this.

Nose: Berry fruits, kiwi, tangy and sour, as it sits I get some slightly cheesy elements and a bit of mint, you can tell this had a longer ferment,

Palate & Finish: Fruits on the front of palate, a bit of banana, ripe strawberries, then the clay and earth comes in, ripe tomatoes, bbq sauce, a bit of parmesan, really nice clay minerality on the exit. wet red soil, gravel dust, cocoa powder, and charred peppers to finish it off

This stuff is very good. I’m partial to clay Americana and this lives up to my expectations. Plenty of fruity, earthy, and some of that long ferment tanginess. Great pick from MM.

Being from the same town I can’t help but compare this one to the 5S Alberto Sierra Negra bottling. By themselves they remind me of each other but tasting them together brings out some really cool differences. This one leans into the earthy cheesy side while that is like liquid fruit punch.

Nose: slate, charred veggies, brined pineapple, not much really

Palate: oh yeah, the fruit is there, mango, pineapple, coconut, smoked cocoa, slightly industrial and ashy, buttered popcorn moving into the finish. Dry on the finish, grilled peppers

Solid, not sure the price point but probably a decent entry Pechuga. Very fruit forward and as a rum lover it sort of parallels some unaged rums for that reason.

Nose: lime, orange, lemongrass, subtle, a bit of smoke

Palate and Finish: Lime, Smokey Mesquite, Chile pineapple, charred citrus, a bit of minerality into the finish. Finish is kind of nice, citrus, white pepper, bell pepper

It’s fine. Exactly what I expected but not anything exciting.

Gift from friend who went to Ciudad de Mexico

Lot: 001-24BA. 38% ABV

Nose: citrus, some honeydew, vanilla, maybe coconut

Palate: tart citrus, kiwi, vanilla, moving into the finish this thing burns a lot for 38%. A bit of minerality and mesquite. very bitter grapefruit as it sits.

Better than Casamigos mezcal but not much better. I can see why it’s common in cocktails. Nothing offensive and decent for the price

Nose: not a ton going on, as the description said it’s very clean. I get a little melon, some brine, cumin

Palate: cinnamon, raisins, nutmeg, lemongrass toward the finish, baking spice covered melon, pineapple, clove I get the chicken most on the finish. It’s briney, mineral, and slightly bouillon like.

It’s slightly interesting and definitely good but just leaves a little something to be desired. I did leave a little bit more of my sample to update this if future pours have more.

Update: after a second pour I do enjoy it but feel it lacks much umph. It’s thin. I wish there was more Cupreata coming through as a Cupreata lover

Nose: So much going on. Tang drink, orange, grapefruit, tart mangos, sour cream, aloe vera juice

Palate: more citrus, tart pineapple, cinnamon, cumin, spiced melon, some said juniper on the taste and chat and I totally agree, it’s definitely floral and minty, mamey, like a sweet potato skin. Finish is powdery bubble gum. Some stone, more mango, and a nice subtle floral long finish

This is clean, well done, interesting and still unique. I wouldn’t reach for this every night but it’s a damn good pour that makes you want to pour just a little more. Chava said on the MM taste and chat he thinks this is Salmiana but called Arroqueno in this region. That would make a lot of sense for this profile.

Nose: slight floral, some ash, sea water, damn this nose is no joke, Jonny is spot on with the chives and grass clippings, salted oranges

Palate: a little fruitier than the nose would lead on but quickly bitter and under ripe like chile spiced papaya, Jalapeno peppers, cinnamon, chocolate, there’s a creamy element moving to the finish that reminds me of Horchata. Finish is mineral, graphite, mesquite, and grapefruit rind, then green pepper as it sits

This is some good stuff. It’s complex, layered, and keeps you engaged throughout. Will enjoy this bottle!

Batch TBRP19. Batch for Aficionados, left in open air demijohn for 25 months

Nose: creamy veggies, vanilla, canned corn, nice minerality, plenty of green pepper, a bit of tart acidity

Palate and finish: fruity with a veggie edge. I can taste the mango and citrus specifically orange underneath but it’s got a nice layer of charred peppers and green apple skins over top. Moving into the finish is minerality, ash, a bit of mint and Jalapeno. The most definitive graphite flavor I’ve gotten.

Very good stuff. I think I prefer Alberto’s batch from Sentidos but this is still very solid. Plenty of green pepper and veggies with a little fruit hiding underneath

tasted this blind

Nose: citrus, yogurt, minerality, lemon cream

Palate: more citrus, some herbs, cilantro, lemon, some char. Finish is slightly lemon, yogurt, lemongrass, sweet peppers

This isn’t complex but doesn’t have anything bad going for it either. Solid espadin! I would recommend to someone looking for a cabinet staple