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.
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?
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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.