Nose: vanilla bomb/ sweet agave cooked / butter/ pear / apple / orange peel/ grapefruit/ lemongrass / baking spice / alcohol/ cream soda Taste; sweet agave cooked / pepper / vanilla / cinnamon/ earth / mineral/ vegetal / apple/ banana / lime/ grapefruit/ lemongrass / peppermint / minerals/ cream soda /alcohol Finish: medium viscosity mouthfeel / nice coating of the palate provides a pleasant texture to the lingering sweet agave, vanilla, and pepper flavors / a rainwater type of clean and mineral taste continues with the pepper notes to the very end of the taste. This 110 proof (55%abv) blanco really delivers great flavor without much alcohol taste. There’s a decent balance of the major taste notes, and a nice easy clean finish that makes this high proof blanco very enjoyable.

The aroma presents an overt sweetness intertwined with honey, oak, cooked agave, and penetrating ethyl, complemented by notes of cooked sweet potato, pine, cinnamon and sugar, vanilla bean, and a faint ash in an emptied glass. On the palate, the experience includes cooked agave, banana, wood, cooked sweet potato, and bourbon/whiskey, with an off-putting saccharin sweetness. Additional flavors of plum, a vegetal tone, cream soda, cooked pineapple, lightly salted butter, and fruity notes with minute bitterness, cherry, and a minuscule dill tone add complexity. The finish is marked by the persistence of saccharin sweetness, fading cream soda, grassiness, freshness, and tangy citrus.

Tastes as part of a Fuerte Friday blind. Here are my notes. 4 Copas has a very nice nose of agave and earth and minerals. The citrus is that of lemon. Taste wise this is alcohol foremost, with some citrus, pineapple, and agave. Too much alcohol as the ABV doesn’t work to enhance this one.

The flavor that is there masks the agave. Overall not terrible not good just there.

Not very complex, depth of flavors not very deep. It's okay

I didn't find this to be very complex and not a fan of the flavor profile or lack of depth of flavor.

1st-3rd nights: Nose in glass: minerality, earthy, nutty, cashew, cacao, caramel, very minute brine, light ethyl, oak, slight whiskey, grassy, toast. Sipping: the barrel’s influences helps to ease the transition into tasty Inferno but not by much, it still has ethyl gripping at the esophagus, which the masochist in me is starting to like. Oak, brine, anise, hot molasses, honey, cooked sugar, peppermint, cherry cordial, whiskey, and alcohol. I imagine this what the Amber color palette would taste like. Finish is enjoyable with exiting agave, dried pineapple, minerality, and earthiness.

Lote 3 The aroma: soft and inviting with cooked agave, anise, cashew nuttiness and white vinegar, (a note that I often perceive from hp’ autoclave) soft ethyl, lemon citrus, and salinity. When sipped, a subtle stream becomes a torrent of hot and spicy sweet flavor. The initial taste is like a inconspicuous wave of brine, which last less than a second before the palate and throat are gripped aggressively with fiery black licorice melting over jalapeños. Cotton candy grapes and cooked pineapple burn from heat while grassy and vegetal notes coat the tongue along with peppermint spicyness and alcohol. Finish reminds me of lingering capsaicin, no taste just heat on tongue and slightly on lips with dying embers of agave and cacao exiting cleanly. A wild ride I can/will enjoy exploring but not for the faint of esophagus.