Overall very similar to the infamous Farolito Papalometl tasted next to it, soft, herbal with a mintier lift, light cheese, a touch less of the associated hide notes. More fruit forward than the above, also lemon and other yellow bright fruits, perhaps golden apple, some vanilla.

A little brighter, more identifiable as A. Potatorum in the fruits and floral tones presented like violet candies. A similar development, with a longer and sweeter finish, showcasing a little more minerality.

Brighter, easier, a little more intense on flavor even at the lower proof.

Soft, cheesy, herbal, with some warm savory notes. This is producer ferments in hide, which is suggested on the nose though possibly placebo. The brightness of habanero pops through the agave sweetness, with quince and some citrus notes like lemon oils, piloncillo.

Soft entry that swells into an herbal take on the agave, with fruits that hit nicely before tailing into a spicer, funkier finish. The development is very complex, outstanding really, and the finish of medium length.

Not a bad batch by any means, leaning a little more earthy than the 5S Papalometl (PM-03) tasted next to it.

A touch hot and acrid, ashen. Singed herbs, sage smudge, charred pineapple, slight mints, and some agave. Crushed red chili pepper, guanbana, traces of kiwi. With some air, agave comes more forward, along with soil notes.

There’s decent initial sweetness, then more of those hot ashen notes, and the finish immediately reminds me of the aspects I don’t like about cigarettes. There’s a touch of lively acidity that reminds me of oranges, more bitter ones.

Sadly, this is the kind of offering I think of when I think of mediocre careless Matalan bottlings, of which there seems to be many.

I’m possibly being generous. I’ll let it sit a bit longer and update if I post to another platform, but for a “pop and pour” experience – nah. Not feeling it.

47.5% March 2019 batch

Bell peppers and other classic tep agave notes, yes, but also something savory like fresh white fish with a nutty lemon butter sauce. Papaya and maybe dragonfruit, with touches of green apple and cantaloupe too.

More nutty like brazil or macadamia, those lactic undertones. A little hot and dry on the finish, with more clay showing here.

Solid effort, nothing to go wild for at least IMHO. I’m glad to have tried it!

A pleasant smoke, some sweet earth and clay notes, with a slightly minty big ripe agave body. Spearmint and peppermints both, crushed aromatic lighter peppercorns, lots of guanabana. First time I think I’ve used that tasting note. Loads of it, too. It’s that kinda slightly tropical, banana, floral coconut, light wild red berry combo of things.

Nicely acidic, and wonderful wild tropical fruit flavors, some lychee in there too. This is a trip. Green apple / malic acid, lime wheels, baby pineapples, all kinds of complex fruits.

When people say espadin can’t be good or interesting, please, do everyone a favor, and pour them this.

Thin gasoline / alcohol smell is a bit too present over the agave. Some black olive, pork fat, dried herbs, and papaya on the nose.

The palate is peppery, thin, and tastes of strange acrid alcohols. At least the finish is better, showing more of the character from the nose. Decent sweetness is found within.

With some tweaks, maybe 46% and tighter cuts, this could be a real banger. Pass!

Very fruit driven, sweet floral notes, some slightly stinky minerality hiding, maybe some vanilla. Plummy, tiny hits of mints, stems, slightly rotten pineapple. Explosive palate, but a bit hot and perhaps overly one-note floral on the finish.

1oz sample

Very gentle, controlled ABV. Agave sweetness, that swells into minerality / clay on the palate with that vanilla and touches of sage, fading more into cloves, tobacco, a touch of spearmint, and minerals. Most sensations are of sweetness, with a gentle prickle of ethanol. It’s just erring boring, and tbh maybe could use a touch more acid for structure. Solid though!

ARBM-01. Sweeter, a little spicier than the RM Largo I just tasted side by side, but the fruits remain as elusive. Raspberries and white chocolate, bright orange-like citrus (satsumas, that kinda thing), and more obvious white chocolate. There’s a touch of spent tea leaves

Palate: Softer style of sweetness, more delicate and floral entry, lots of orange blossom and like green tea with orange peel in it and touches of coconut. There’s a real vibrancy to it, slightly more acidic I think.

RML-11. Grand immediate sweetness, that clay / white chocolate supports a big kiwi note that swells into something that grips the palate with minerality and that slightly acrid smoke, transforming into watermelon and white pepper on the finish. Incense notes linger most on the finish. Slightly acrid.

Lot 4

Nose: Minerality in buckets. A trio of lime peel, strawberries, and black cardamom play the major role, which is invigorating! Touches of watermelon, parsley, and dried lemon peels provide a little more depth. There’s a caramelized note, and touches of something more agave-like in there providing complexity and support. Slight notes of cheese funk.

Palate: Big, incredibly mineral, but with a surprisingly grand sweetness, and more fruit coming through than on the nose.

This is one of the best sotols I’ve ever had, the 20% agave seems to really round things out without taking away any character. I am a minerality-head. The balance of sweet and dry / mineral are exactly what I oft look for. The proof is very in control!

Rotting banana (not really esters), soft clay minerality. Earthy spices, papaya, anise, gentle mints.

Palate: Soft, fruity, floral. Cloying, a little hot on the finish. Meal / cereal notes on finish.

It’s cool, full flavored and classic but nothing mind blowing.

Minty! Anise, there’s a smokiness with slate that I really enjoy – it adds a deep almost nutty quality. Fresh herbs, a little green plantain, green peppercorns. With more air, I’m noticing more poblano and other hotter peppers.

t’s lively and complex, with more cilantro showing now and touches of coriander. Smoke grows on the finish which is a little more spicy and with decent complexity. Wildflower honey is there in tiny amounts on the finish, like one might add to a mint tea. Lot 18.

This smells more classic to me for Michoacan, floral, slightly metallic, with a fruity sweetness. The smoke is still there, pine wood, and a bit of aged cigar. The herbal notes are a blend of fresh and dried. Red [bell] pepper.

More complex development of papaya like fruit notes, cilantro here as well. Not as acidic, nor mineral, and equally present smoke. There’s a spiciness that seems to be ethanol driven on the palate. Lot 27.

No smoke indeed, the nearly sulphourous notes of the madrecuishe seem to shine through in heavy tones of horseradish, with grassy, cherries, vanilla, and toasted coconut filling out a more classic profile. The mouthfeel is viscous, the proof is in control, with great sweetness on the palate fading into white pepper, minerality, cilantro on the overall pleasant finish. The horseradish slightly overpowers. Fascinating bottle, very worthwhile! Might be a 3.5/5.

Candied and tobala forward. A matched amount of mango and slightly green pineapple, then yellow cake batter, touches of mint, and minerality. Lots of incensed notes, spicy like cinnamon, some sage for sure. Bright and fun side of these agaves! Just a little hot and thin. JHEN01.

Green. So green, just a bomb of green peas. A little eucalyptus lifts things, then that kinda clay minerality underneath, then just oodles more herbal green flavors. The most unique coyote I’ve had, which I usually find delicate and perfumed and mineral. There’s some touches of circus peanut too, with lots of tarragon, fresh sage, and a hint of a very light maple syrup. This is really changing the way I think about coyote!

2oz Mystery sample from a friend
out of a glencairn

Clean, some smoke, mint, and leather. Ozone, juniper berries, jackfruit, cinnamon. Really interesting balances of flavors, quite liking the complexity. Grapefruit, some slightly underripe pineapple, and plenty of lime peel. Nice and more high-toned.

Palate: Nice acidity! The finish- so aromatic. Rose, lime peel, almonds (a great trio). Cherry coming through as well, tart cherry. Proof is certainly up there.

Thoughts: It’s certainly bringing the thunder after a long day / week at work. I think I might still lean towards Miahuatlan espadin as my final guess, at 52%. Watch it be a madrecuishe/tobala blend. It’s so incredibly aromatic.

Conclusion: Yea, this batch of whatever this is is a stunner. Reveal: Dang! I had a good guess, and this really is great! What holds it back from the coveted 5 full stars? Perhaps it’s the state of my palate, but it’s just a touch hot on the finish.

XA014-17
Pretty classic, sandalwood, earthy spices, caramel, asparagus and lime. Red Hots and red licorice too. A little thin, not hot, acidic. Smoke is present and rustic with a more candied finish. Feels a little thin compared to other batches. 6/10.

Espadin, San Martin & Mexicano

Compared to the MN Dobadan next to it, much more candied. Laffy taffy candy flavors, amaretto, lemon and grapefruit and grass. Sweet, mineral, candied palate. Slight celery seed finish. Solid, a little hot on entry. 7/10.