A –A musty start (mushroom, yeast, olive, etc.) in the aroma phase. There’s cooked agave, licorice, and a small dose of vanilla. A moment of apple/pear on the nose, which was nice. In addition to the alcohol, I picked up another chemical scent, maybe rubber? It isn’t a bad smell, but not my favorite of the tasting session.   T – Baking spices and licorice/anise, a blend of raw and cooked agave. I’m tasting black tea and black pepper. The peppermint and vanilla combo is interesting. F – Following the theme of the taste, I’m almost getting a chai tea vibe, had all the elements of ginger, cinnamon, clove, black pepper, and tea. Overall – This is a solid blanco, but not my favorite.

Aroma: All cooked agave up front, like a freshly opened agave oven, coupled with cinnamon and a clean minerality throughout. Taste: Light and creamy sweetness, cooked agave and notes of sugar cane. Finish: A burst of cooked agave, citrus, and black pepper. The most notable part was a lingering aftertaste of the aforementioned flavors that seems to coat not only the tongue, but the roof of the mouth as well.