Mano Negra 48% SLdR

Dirt, smoke, vanilla. Floral! Mulch, peas, cilantro, candied lemon, ginger. Soft body, floral finish. Elegant batch! 7/10

Marca Negra 50.5% SLdR

More high-toned, a little more tropical in nature than the above. Papaya, plums, cilantro too, tropical starburst. Slightly peppery finish, bright flavors in the development. A little more brash, however. 6/10.

Nose: Oh my, that’s characterful and gorgeous. There’s vegetable sweetness, with echoes of baked soft cheeses, nut butters, maple wood, and apricot jam. Such an array of flavors all tied together so well. There’s almost some notes of sorghum in a manner that make me think of a very friendly baijiu; green peas, dried mushroom.

Palate: Good entry, swells beautifully into complex agave notes that slowly fade with traces of oak smoke, black pepper, and that kinda baked mozarella thing. The finish seems almost a bit hot as well. Not as much umami here as the nose.

Thoughts: This is the magic of Derrumbes. Flavor combinations that we struggle to convey, in balances that grasp us and demand attention. Gorgeous, invigorating spirit.

Conclusion: 7/10. Stunning, truly. A must-try!

Lot 7, March 2018

Appearance: Perhaps a touch more viscous than the Tamaulipas.

Nose: Ethanol :/. Sharpie too, which I sometimes get from tobala. Orange oils and some mint, with smoke and a warm earth note. A few minutes later, the ethanol is going away, revealing violet candies (Italian) galore, with some grape Kool Aid too. Touches of French vanilla, because my mind impulsively searches for it in tobala, but more green watermelon notes and lots of lime. Those candy notes even have chalkyness, lmao.

Palate: Sharp concentrated entry that grows into too much heat. White pepper styled heat, and really drying on the way down as those violet candy and lime notes linger. Drinks like it’s 58%, not 48.

Nose: Jalepeno poppers. Review over. (Jalepenos stuffed with crème cheese, wrapped in bacon, and cooked / grilled). This is the tail end of the bottle I’ve owned, and now it’s a little more floral and nopales-driven. The peppers still take center stage, with a lactic funky sweetness playing so well in between. Black peppercorn and bacon notes for the charry-savory element, though this wasn’t cooked in a smoke-driven process. Some light pineapple gone sour, oregano, and white corn on the edges of the popper profile.

Palate: Gentle entry that’s floral, with a wonderful midpalate that’s more agave driven and simplistic and pleasantly sweet. The finish is where the mild pepper sweetness comes to play with the cream cheese and light fatty char. Texture is nice, flavor is full enough, and it drinks well for its proof. Finish is there, but doesn’t linger with any off notes or stay in a way that’s overbearing.

Thoughts: What a stunner. For character and value, this is one of the most amazing spirits you could find in any shop, for any category. It’s a cocktailing dream, too.

Be aware, I know there will be some batch variation, and this is one of the ones I’ve liked most. I’m curious about the proofing decisions.

So interesting to smell blue weber agave but not as Tequila proper. Tons and tons of mineral notes, and a light green vegetal sweetness that reminds me of the tequilas I love but ultimately I can’t draw and immediate comparisons to a particular tequila profile. It’s a little more metallic, minty, yeasty than many. Some light summer squash, saltwater taffy, and Triscuits.

Palate: A little plasticy on the entry, and with soapy green notes that remind me of Ivory. Maybe that’s just a weird mental association, but I’m not particularly loving it. The finish is staying, and similarly plastic driven. The midpalate maintains some interesting salty and Blue Weber notes with a cucumber freshness and cilantro.

Thoughts: I think a better batch of this would be really fun. Dial down the plastic, and up the sweetness, and I’d make cocktails with this all the time.

I’d still recommend trying this at a bar, or looking out for better received batches.

49.15%

Nose: Acidic, green espadin, with some of that vinegar funk I think might come with a long fermentation (raicilla is a different but similar acidic funk). Lemon WarHeads, mix of cilantro and mints, scallops, icing sugars. Busy nose! Bitter orange peel, allspice, some sweet mulch, all behind that Lemon WarHead body. Overripe pineapple / ester notes seem to slowly emerge to me.

Palate: More body than expected, certainly some acidity but not as wild as expected, though there is a sour liveliness throughout. Sour mostly on entry, then sweetness growing into the finish with some tints of bitterness and citric acid. Mint and (something sour) on the retronasal, with cilantro and a gentle and high quality white wine [vinegar] almost finish with some minerality. Smoke is quite low, though perceptable. Something lactic is present, not sure exactly what to call it.

Thoughts: Been recovering from a few weeks of illness and haven’t reviewed anything in 3-4 weeks. This is acidic without going too far, with complexity and good control. Post-review reading about this, and I was quite correct about fermentation times, and my hunch that they take care to cut quiotes for very ripe agaves with good resting periods seems confirmed, explaining the estery notes.

Conclusion: A lot of time and care went into this more extreme espadin, I think I’ll give it a solid 6/10. Would have to imagine this is a more divisive mezcal, but it would be so fun to pour next to another Miahuatlan espadin – (just did next to Vago Jarquin, hehe, quite different!).

The agave isn’t super sweet, the minerality is there but ties into some acetone notes, more white pepper and slightly acrid / burnt notes too. Drinks a little above its proof, complexity isn’t really obvious either. Some vague papaya fruit, underripe pineapple, dried mango, cayenne, a medium amount of smoke. A little meaty which is nice, like pork chop crust. Toasted almond and hazelnut, thin vanilla. Good finish besides the heat, which shows a little bit of lime. As much as I like Alipus most of the time, this producer unfortunately I don’t think is giving enough attention to the product.

Tried this at a portfolio tasting and while I can’t wax too poetic about the tasting notes or batch details , I remember thinking it was a solid offering with a mineral and earthy profile with deep spices, some dried peppers, and a grassiness as expected. I have no reason to doubt my fellow reviewer before me, but wanted to offer that my experience left a good impression and it’s a mezcalero that I’ve had other good offerings from as well. Try a batch yourself and decide!

Hard to approach, burnt icing, burnt starchy veggies, burnt cloves, perhaps was overcooked at least going by what’s on the nose. The palate shows acidity but thankfully more sweetness and fewer acrid notes than expected, which only peep through on the finish that keeps earthy spices and mulch. Grilled carrot, pink peppercorn, vanilla, garlic indeed, and rubber.

Very expressive, but slightly too acrid for me. Will look to try another batch if I ever get the pleasure.

10A/3340.
Astringent, white pepper, green plantain, banana leaf. A little glycerin like on the palate and a hot finish.

update: next batch was more kiwi driven, better mouthfeel but still a little hot

49.73%ABV.

Fantastic deep nose, buttercream, Mexcian vanilla, savory meaty earthiness. Ground chocolates, yeast, mousse, truffles, dessicated fruitiness/esters, toasted coconut shavings, tickles of wet grass. Medium-low smoke, good sweetness on palette. Enough minerality, complex, good finish. Really happy with how this one has slightly oxidized and softened. Rich and delicious.

Eerily similar to this producer’s arroqueno, that makes me very happy. Super clay driven, meaty, vanilla buttercream, ginger, clove. Chicarones, white chocolates, piloncillo, a savory herb, just so dark. Old stone building, lots of leather.

Palate: A little hot which gives a sweet spice character, but once acclimated it’s a denser texture with a pretty long finish that almost has a floral soap aspect. Agave sweetness is huge, complexity isn’t super high but its so unique anyways that my attention is well captivated.

Massively dark and rich, wow. I’m really amazed at how much the “hand of the maker” is showing, this is very similar to the amazing arroqueno he produces as well. Hard to rate.

Lots of cream, minerality, and a decent ashy smoke. Florality like dandelion, some gentle lemon [Pledge], fried plantains. Black raspberries, almost cherry, grass, cedar, vanillas. Decent complexity but the clay profile is the main driving factor. The smoke is a touch acrid.

Good sweetness with grassy tones on top of the agave. Finish is a leaning a little too acrid for me with the ash notes. There’s a tiny hint of peppers, maybe a dried red pepper in there, with mild fresh tobacco as well. The minerals, white pepper, and vanilla linger the longest and provide a rustic retro-nasal experience.

Above average, good depth, but the finish leaves the most to be desired. There’s just a little too much acrid “ashtray” action for the price asked, rating is independent of price to be clear.

Almost smells like a blue Weber on the nose but more clove and mulch on the palate with some light cedar. Mild cheese, long finish, not hot.

Volume 1.
Lots of smoke, dark, with a body of roasted nuts and singed herbs. A little bit of that Jalisco funk / cheese, a little creamy orange. Ok entry, then it’s a little acrid and hot with more earthy gin references (think Boodles). Decent finish.

Ignacio Parada 09 2015 47%

First pour of a fresh bottle. Good sweetness, with tinges of asparagus and bitter orange. Cilantro and cucumber too. The fruit component is papaya driven, with some chocolate and plantain. Finish is of good length, mild ash and pleasant minerality and flamed cinnamon.

Clear, slowly small beads form and fall.

Nose: Oh, wow, thats, stinky, pungent. Mild cheddar in there too, with some kinda weird oily bread cookie snack. Overripe papaya, lots of white wine vinegar as noted by another reviewer, nutmeg, cara cara orange, vanilla, lots of quince, more grapey notes.

Acidic, really pungent, almost too sour with some toast notes in there. I suppose there’s sweetness but the sourness is winning. The finish is actually kinda pleasant, reminds me of some muscadet wines.

I’m not sure what to think of this. My rating is tenative, but for my own palate I’m having a hard time enjoying it. Some others suggest too much of the tails was included, and thus this might be considered a ‘flawed’ product. I’m not versed well enough to comment there, so please take my rating with a grain of salt (and lime).

46.5% Alineno y cimarron y ixtero amarillo. 2018, 20L by Santos Juarez

Nose: “Spicy mulch”, lots of earth tones and leather / tobacco kinda tones as well. Beef jerky seasoned with black pepper, pu-ehr teas, lapsang suochong teas, maybe some Angostura as well. Lots of deep notes. There’s a mild acidic note and hints of that “yeasty / cheese funk” thing. For brighter notes, dried lime peel, caramel, hawthorne, wild berries with the bramble notes too, some bitter oranges, clove, ground nutmeg.

Palate: A little more funky than the nose would tell you on entry, but with a really nice sweetness on the main palate with robust agave flavor. The palate development from the tip of the tongue to the finish is really quite a fun journey.

Oof. Thin, acrid, lacking balance. Green peppercorn, acrid smoke, thin mouthfeel, lacks enough sweetness. Tacky label. Maybe somebody could make it work in a cocktail but…

Much more bright and candied and Juicy Fruit like, with some strawberries too and cinnamon gum too. Just mash all the Wrigley’s flavors together, and that’s what this smells like at first glance, haha, wintergreen too. Fun candied orange notes, powdered sugar, sprinkles kinda vibes. White grape, white fruit.

Soft entry that swells into that jackfruit and starfruit and candied citrus, banana, green pepper and peppercorns, good development that’s more obviously complex. Grapefruit, white tea, Angostura (yum), mild coffee and chocolate on the finish. Gentle acidity.

I’m surprised at how candied this is and complex. A wonderful expression. Just enough bitterness to counter a massive candied sweetness, which lends complexity. Yum!