Very nice vegetal notes, bright and salty/oily mouth feel. Finish not as long as creyente, but very juicy. A little bit of woody pulp type flavor from the trunk.
– 2023 UPDATE –
I have a new bottle Lot No 00123 from Zochitlan Rio Seco. This one is called “Cuishe”, not “Cuixe”.
This is a totally different mezcal! Incredibly juicy and flavorful.The nose is full of tobacco, buttercream, floral scents and fruit, apricots, subtle smoke, green karwinskii trunk smells, pepper.
The palate is an explosion of juicy flavor – juicy fruit gum, green pepper, karwinskii, woody pulp, green vegetation, jalapeno cream, and leather. It’s up there with some of the best cuishe that I’ve had, closer to what I had imagined a madrecuixe to be. This one gets 4 stars from me.
Green banana and silt on the nose.
Creamy candied jalapeño flavor representative of tep. Not super flavorful or long on finish.
One of the earlier mezcals I tasted and bought.
sms001F/19 bottle 100/794The nose is a blast of clay, earth, and tire rubber.
Palate is DEEP, clay and smoke. Vinyl in a classic car interior. One of the smokiest mezcals I’ve had. I’ve moved on from Espadin and Alipus but this was one of the gateways for me.
Bozal Tobasiche
Nose is peanut butter, rose and green-ness. Very pleasant and appetizing.
Veggie, similar to a cuishe, but not as long on the finish. Peanut flavors mix with a nice taste of vegetation and minerality. Nice smoky finish.
There are a lot of Bosscal bottles, so there should be different listings. This one was distilled with damiana. It had a classic cenizo flavor with a little floral note that must be the damiana. Not bad but maybe overpriced a bit.
Batch: M5-001K
May 2018 by Gonzalo Martinez Sernas
237/360This is delicious mezcal.
On the nose its creamy karwinskii fragrances, some copper salinity from the barril balances with greenness, banana and grape.
The palate is full of notes of juicy green goodness that morphs into chocolate and fruit and coppery minerality. Fantastic mixture of different karwinskii magueys.
Tasting at Erick’s house in CDMX in 2023.
The best expression of tobasiche I’ve ever had. So juicy and good. It just contained all the flavors that a good karwinskii should have, both green and woody, nutty and fruity. I wish I had gotten a bottle but went with the salmiana and coyote instead.
Tasting at Erick’s house in CDMX in 2023. There were two versions, one was a lot funkier than the other. I found it similar to the offering from 5 Sentidos, one of my favorites.
A fruity start leads into a fruit punch blast with heat and pepper, with a mineral finish. Extremely good mezcal.
Nose is clean, green and creamy with maybe a little grape soda.
Palate is soft and creamy mouthfeel that’s to Lalo’s signature clay style. Green, nutty, and smooth. Understandable why it’s so popular.
Surprisingly very spicy finish, like I just bit into a jalapeño. I wasn’t expecting that at all.
Tasty green nose with hints of blueberry as others mentioned.
The taste has that great bright madrecuixe flavor that I love. Similar to the Vago from Emigdio Jacquin. Green, peppery, a little fruity and trunk-y.
Nose is very bright, but taste is even more so. Super citrus and a bit sour. Anise is super prominent. Finish tastes a bit like Dr. Pepper. Not really my thing.
Orange jelly bean, super smooth, desert sand. I feel transported to the desert in this. Oh how I wish I could have bought a bottle. Sublime and perfect.
A delicious vegetal taste, a little burn. Sublime. Perfect mezcal.
Picked up a bottle in CDMX and pleased to find it was made by Berta. The nose is mineral and full of dry desert and stone fragrances.
The palate is sweet but not as fruity as other tobalas I’ve had, very much mineral and sandstone, delicious but not super complex. A great sipper.
2017 edition (not much left) at Madre Hollywood.
Nose: Clay and fruit. Pineapple, strawberry cheesecake, grape candy along with hints of cucumber and cilantro.
Palate: Minerality, dried papaya, strawberry jam and that clay balance from Lalo. Very light on the burn. Sweet and very quaffable! This guy is a master of his craft.
Nose: beautiful, cooked agave and molasses. Classic car upholstery. Chocolate cream pie with butter crust. The wet limestone smell of caverns inside a mountain. A cookfire in a mountain pass.
Palate: Chocolate and chocolate whipped cream that gradually turns green and vegetal. Stones. I feel like I’m on a journey in the Old West. The clay pot distillation really comes out in this one and gives it such a unique, earthy feel.
This is an amazing expression unlike anything I’ve had.
Nose is mineral and fruity, the watermelon jolly ranchers is a perfect comparison.
Palate is lactic funk with juicy fruit gum, watermelon rind, veggies and pine.
The nose is singular and unique, a cross between strawberry jam and Laffy taffy as others mentioned.
The palate is buttery smooth at first. This is great stuff – the green karwinskii comes into play and finishes with a suitable burn on the backend. This is delicious mezcal!
Initial nose is of grape candy, followed by green pepper, agave notes.
Taste is a delicious blend of what I love about tepeztate and cuishe, my two favorite types of mezcal. Grape Candy, aromatics, and green vegetation/banana. Balanced out with the Espadilla to give it some salinity and minerality. After the initial sample I went out and bought a bottle.
Glass-rested 34 months.
Oct 2018 batch DS002-ECT 462/974
Nose and palate are a little like briny cheese mixed with wood from the aging. Trying not to say urine, but has a little bit of funkiness and sulfuric taste.
