Whisky and fruit on the nose. Taste whisky, oak, maple, raisin, cinnamon. It’s got nice legs but surprisingly thin mouthfeel. Pretty good and if you want something whisky forward.
Tequila has changed a lot since the early days. Most producers have switched from time consuming, old-school methods to high-efficiency production. But has this trend helped or harmed the overall quality of tequila?
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On the nose, I get an immediate hit of pepper, before cooked agave and baking spices come in. A bit of clove and then citrus, distinctly orange peel/oil, followed by a fruity note and some nice minerality. On the palate, loads of cooked agave, a very nice minerality and less pepper than the nose, but it’s still there. A touch of anise, and a rubbery note that i can’t quite put my finger one. Very interesting. A nice balanced sweetness. Finish for days. Overall an excellent tequila and an excellent bargain. This may be my new Tapatio. Minor points off nose for me because I’m not a big fan of loads of pepper on the nose, but this more than makes up for it in flavor and finish.