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.
The same cheese funk in the blanco is also here. The wood covers it up so I rated it slightly higher. Flavor is basic, a bit dry. For $1,800 MXN pesos (almost $100 usd) I expected far better.
There’s a cheese and lactic funk in the aroma. I’m not a fan of this. It’s in the flavor and finish, too. For the price ($1,700 MXN pesos) I expected better. Fermentation problem?
Fermentation defect makes the aroma funky, like burnt cheese. Light body and alcohol taste in the mouth with the defect funky finish. Definitely not worth the price.
Good, but definitely has some funk taste to it.
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Amazing Tequila. And I would like add that the production process is very natural