This tequila is made the old way and resembles a long fermented mosto where it becomes a malolactic fermentation, therefore producing lactic notes described by others as funky/defects. This profile is as intended and they target a unique niche market that enjoy a complex profile. Another brand that does something similar is Cazcanes. I prefer lactic profiles in aged expressions, as that lactic presence really harmonizes with the barrel tannins Process: stone oven, roller mill, wild yeast, wooden vat fermentation, copper pot distillation and use spring water.

This tequila is made the old way and resembles a long fermented mosto where it becomes a malolactic fermentation, therefore producing lactic notes described by others as funky/defects. This profile is as intended and they target a unique niche market that enjoy a complex profile. Another brand that does something similar is Cazcanes Process: stone oven, roller mill, wild yeast, wooden vat fermentation, copper pot distillation and use spring water.

This tequila is made the old way and resembles a long fermented mosto where it becomes a malolactic fermentation, therefore producing lactic notes described by others as funky/defects. This profile is as intended and they target a unique niche market that enjoy a complex profile. Another brand that does something similar is Cazcanes Process: stone oven, roller mill, wild yeast, wooden vat fermentation, copper pot distillation and use spring water.

Lemon , cheese ... not a good sip

Horrible and way over priced

I am curious why this was even bottled. The aroma of moldy cheese is overwhelming and is a sign of a fermentation defect. Looks like more effort went into the packaging than the product inside the bottle.