NOM 1584 | Nose: Smells like a malted coffee ball with fruit and spice. Malted spice starts off strong. Mild agave. Earth, grass, olive, and black pepper shortly follow. Fruit notes follow up with cider, and dried cherries. Orange citrus with herbal and mint. Palate: Thicker heavy mouth feel with nice viscosity. The heavy malt from the nose comes through on the palate. Joined by earth, grass, and pepper. Fruit flavors of cherry, pear, peach and red berries. Coffee. Malt and mild chocolate on the finish Reminds me of a sweet highland scotch

7.28.2023 - I lucked into finding two bottles of the NOM1579 version. This is, quite likely, the greatest bargain in the tequila industry. Such a quality drink, great enough to sip neat, priced to use as a quality mixer. Cooked agave, black pepper, minerality, all the qualities that are the hallmark of Felipe and NOM1579.

NOM 1584 | While still pretty good tequila it’s definitely missing the minty earthiness of El Pandillo distillery. Why is there so much vanilla sweetness in the Blanco?! The aroma has some funk to it that is also not the best.

NOM 1584 | Tried the new one after having the original from 1579. This one has a slight Maletic note on the nose. But a light c

NOM 1584 | On the nose, FUNK. The agave is hiding behind that funk that I normally associate with cheaper products. If you told me this was an 1137 house blend, I would believe you. There’s agave there, hidden behind that overwhelming funk. A touch of vanilla. Cinnamon, butter, some floral notes. On the palate, that funk is ever present. The agave is very muted for me, it’s lost in that funky/swampiness. As it opens up, it’s there. Definitely some baking spices, cinnamon predominately. A little saline, something like cocoa. All in all, this isn’t a bad sipper by any means but don’t expect the old Pasote. It’s just not there, totally different beast. I personally will not be pursuing another bottle of this. But really, this is a shadow of its former self, a prime example of changing distilleries and coming out worse.

NOM 1579 - Tasted this when it was first released in Seattle in 2016. I picked up one of the last bottles of 1579 in my local store. Aroma of cooked agave, grass and minerals. That well water. Flavor of cooked agave and spices. Nice long finish.

my rating number is for PASOTE blanco NOM 1579 = 88 (nom 1584 rating is 70s) Lote LP0011B Feb 18, 2020 NOTES: This is from NOM 1579, Felipe Camarena NOSE: citrus agave mint bubblegum pepper a little funk/ brine TASTE: agave pepper fizzy mineral FINISH: warmth w/ a little heat lingers a little ______________________ below is my review of PASOTE BLANCO  new NOM 1584. it is not reflected in my rating number. that number is for pasote nom 1579. 10/1 Tried at PabloPablo in woodinville NOM 1584 NOSE: Agave vanilla pepper a lot of heat on top nose bottom is lactic funk john says bitter, astringent PALATE: Agave pepper FINISH: A little bitter, Quick falls flat NOTES: I wonder how old the agaves were when harvested and what the brix is. How much of the piña did they cut off, because its a little bitter BLANCO IS MEH give it mid 70s rating

NOM 1579 | This is one of my all time favorites. Obvious cooked agave, white pepper, minerality, citrus, brine, mint, and a touch vegetal. Felipe ONLY distills bangers. Updated my review for the new NOM. It's not even close to the old product. The new NOM is sweet and vegetal and grassy. Peach and alcohol and baking spices now present and not much brine.

NOM 1579 | Very nice blonco and so different. Definitely has the aeronautics of agave, lots of minerals, and dirt right off the rip. Taste of loads of agave, minerals, light grape fruit and white pepper. Low to medium finish. Very good sipper

NOM 1579 | For me it's the pepper and mineral flavors that stand out. There are definitely earthy overtones in this all of which it helps out to stand out from other blancos.

NOM 1579 | Cooked agave, hints of black pepper and minerals on the nose... light airy smell... Cooke agave on the mouth with the minerality.... some bit in the beginning but it subsides some spice to but it does not over take the agave

NOM 1579 | Aroma of earthy agave, pepper and a light natural latex. Not chemically smelling but like latex from the tree,very pleasant. Not picking up the rainwater that some do but definitely some unique, subtle character. Taste is slightly acidic/metallic initially on the tongue with agave and minerals forward. Nice apple in finish. Would buy again and for the price, competes well with Blanco at double the price. Update: OK, just rained here, in MI, April 8th, 72 degrees, subdivision with alot of concrete driveways and sidewalks. Literally smells like Pasote Blanco wafting through my window. Poured a glass to compare and you guys were right, wow, how it captures that is just mind blowing. So, awesome!

NOM 1579 | Really nice all around. Aroma is great with agave, minerals and some underlying sweetness. Taste is sensational with lots of agave and some pepper. Finish is good with some heat and long lasting.

NOM 1579 | Very impressed. Excellent tequila with a great finish. Very enjoyable as a sipper. This and Fortaleza are excellent

NOM 1579 | This tequila does not disappoint. Production stands out with a very unique nose. Mineral, cement, black pepper and citrus with pop in the flavor as well. Overall well rounded, complex, unique and very smooth.

NOM 1579 | Strong agave presence, minerals, smooth! Nice long peppery finish!

NOM 1579 | Aroma: cooked agave, citrus, herbal, mineral, lime, smoke, spring water, rain water, egg plant. Palate: zesty citrus, sweet cooked agave, lime balm, white pepper, mineral, brine salt. Finish is long with lots of agave.

NOM 1579 | Strong agave earthy taste with perhaps the smoothest finish I’ve had. Incredible blanco.

NOM 1579 | Pretty interesting tequila profile, and at thr time so much different than G4 and aterralta. On the nose I get a more fruity profile. Notes of cooked agave at first and then some slight pepper. Clean and pleasant on my nose, pointing out how good distilled this tequila is. About tasting, slight pepper on the tongue's tip. Nice character, balanced after taste. The empty glass can bare a lot of raw agave aromas. I mean, like freshly harvest piñas laying in the agave fields. Just great!!

NOM 1579 | Nose: Minerals, honeydew, cinnamon. Maple or molasses? You can almost smell rainwater in this. Flavor: Fine white pepper, spiced nuts, almonds and nougat.

NOM 1579 | Slight pepper, beautiful nose and mouth feel, natural cooked agave flavor. Excellently crafted Blanco. Highly recommend

NOM 1579 | NOM- 1579=90. Sugary but natural, full of minerals and cooked agave, anise, light pepper, so easy to drink *NEW 1584= 85, Downgraded from my video review. It's just not the same anymore- has a musty and cinnamon cake icing presence

NOM 1579 | Aroma : Lots of cooked agave, some notes of black pepper, earth and some minerality. Taste : Fairly thick and oily and very agave forward. Some more of the earth and mineral notes from the aroma. Each note works very well together. Finish : Long lasting with more agave and earth/mineral. Also some vegetal notes in the finish as well. This is tequila made right, every note works well together in all aspects. The only way this could be better is if it was a little more complex.

NOM 1579 | A "bold and beautiful" bouquet on the nose. All was there - (raw) agave, fruit (pineapple) with even some lemon, and a floral touch too. Flavors from the aroma all came over into the mouth, and it was nicely balanced. Hard to want more from the finish as it provided nice heat, warmed the throat, and left a taste for another sip.

NOM 1579 | Another amazing juice from the mad scientist, Felipe Camarera. Pasote blanco utilizes rainwater collected in the rainy season in approximately 40% of this tequila. If you close your eyes, you can smell that smell in the air right before a rain storm in the blanco expression. What is up front is “mineraly” which a lot of distillers try to hide. Felipe puts it up front as almost a badge of honor. It’s very refreshing to have a newer tequila to come out that adheres to the “old school” method of horno cooking, tahona-style crushing and traditional fermentation and distillation processes.