Lot C-17. Strong anise, brown sugar, menthol, cut grass, mint, grapefruit pith.
Lot 28. Grapefruit, cooked agave, white pepper, roast banana. Sour and slightly metallic.
Edition 14, 2019. Gregorio Martinez and Valentin Cortes. Smooth with notes of rosemary, raisins, and mint. Yum!
Edition 6, 2017, Black bottle. Pablo Vasquez in Ejutla NOT Pedro Vasquez. Is Pablo related to Pedro?? I did a double take on the Mezcalero name here because I am used to seeing Pedro Vasquez. Anyways, this one is nice and tropical with notes of caramelized pineapple, tamarind, and plumeria flower.
Edition 03, 2018, Ignacio Parada. WOW!! Tasted all the black bottles at Mezcalogia in Oaxaca and this was the unanimous favorite. Wheat grass, cream, carrot, celery, dry soil, freshly cut grass, tahini. This one is special.
Edición 07, 2018, Pedro Vasquez, Black bottle. Tasted in Mezcalogia, Oaxaca City. Very hot, nail polish remover, rubbing alcohol, dirty socks. One of my favorite Mezcaleros but none of us liked this one. I’m very surprised this got bottled.
Lot: SJR107/18 Very sweet, rubbing alcohol, pineapple, banana, viscous with a sour finish.
Lot: DBY27/16. I’ve had some good Mezcal from this brand, this is not one of them. Rubbing alcohol, nail polish remover, tin, burnt electric wires, hay. Really bad.
Lot BAR-151. Very fruity. Coconut, pineapple, plum, and melon. This could have easily been a five star but it was thin and watery. It was the end of the bottle at a random food truck in Montpellier France and part of me wonders if it was watered down. I will amend my review if next time I try it it’s not watery.
Lot SFDR1702L2616. Jeez! Longest Lot number ever! Roasted chapulines, pound cake, cinnamon, peppermint candy, anise, banana bread, and rosewater. I dig it.
D-25. Chocolate, roasted peanuts, papaya, mango, pineapple, cucumber, and allspice. Very tropical.
DS008B-C. Sweet and spicy. Caramel, cinnamon, allspice, clove, and brown sugar. Nice for sipping by the fire on a cold rainy night.
SBG-E1601. Floral and mineral with white pepper spice and something metallic, like cold steel. I like it.
MIA-TBS1902. This one is really fruity! Honeydew melon, cantaloupe melon, banana, coconut, and bubblegum. Yum!
Edición 15. Gregorio Martinez Jarquin. This is a really nice Madrecuishe! Very earthy and mineral. Like desert sand and granite rocks after a rain, with a faint hint of orange blossom and dried thyme. I had this at a restaurant and found it impossible to follow the conversation at the table, I kept getting lost in this Mezcal.
MIA-A1902. Minty, with fresh pine needles, pine bark, and freshly turned earth. Nice.
MIA-M1902. Salty and spicy with notes of white pepper, graphite, and cucumber. The flavors were a bit dull and muddled, not very complex. Still good though.
MIA-B1902. Every once in a while I taste a Mezcal that’s really nutty, I like this flavor a lot. This Madrecuixe had flavors of crushed peanuts, salted caramel and spearmint. Yum!
Tried another batch at a bar in Puerto Vallarta and it was also fantastic!! Like blackberry pie covered in butterscotch and salted caramel!
Fresh jalapeño, buttered popcorn, pineapple, pine and eucalyptus. A meaty, complex Mezcal. It was the unanimous favorite of the 5 La Medida expressions we tried.
This is what tequila could be like if the piñas were roasted, crushed, and wild fermented instead of steamed, shredded, extracted, and fermented with cultured yeast. The nose is obviously blue agave, like tequila but more floral and complex. The taste is like tequila but more grassy, fruity, and complex. Really interesting. I like it!
