Aroma doesn't floir you and is a bit faint overall but you can definitely pick up agave with pear, lemmongrass, licorice, and mint. Flavor is agave, licorice, vanilla, black pepper, heat, green pepper, cayenne (but that's probably triggered in my head from the heat, marshmallow, and herbs. Yes it's hot, it but crafted really nicely.

Pepper on palate and finish along with brine. Don’t love it but can respect the process.

I get this is the expression but the finish is so boozy it caught me off guard. Agave forward, nice sweet, nutty, full power alcohol!

My rating adjusted even higher than in my video. This is one of the BEST blancos ever created

Aroma is full of vegetal notes. (As an aside, I usually have a glass of Suerte Leguas blanco as a “cleanser” and the Brix is more vegetal than the 7L…very surprising.) after a time, black pepper emerges fairly strongly. Vegetal aroma Carrie’s over as the primary flavor. Nice bite of peppery heat shows up fairly quickly. Nice long warm finish. Side-by-side tasting of Aniversario-Cerro-Brix. Of the three, I would choose the Brix as #1. 4-4-2003

Unique blend of three different fermentation tanks, tasted all three components separately and together. Tough to find any imperfections. Absolutely delicious, citrus, black pepper, light heat, clean finish.

Minty, peppery, agave on the nose! Very creamy, silky mouthfeel. Then it takes me on a nice ride where it’s grassy, sweet, and peppery. If anyone has ever had green chartreuse it’s very herbaceous and I get a bit of that that it reminds me of green chartreuse. The finish is long and it goes from that herbaceous to an atole note. A very complex pour that is so delicious!

Nose: Pre swirl: Minerals, fruitiness, greenish pineapple, citrus, lemon/lime, cinnamon. After a few minutes and a gentle swirl: The rich ripe agave notes amp up as does the pepper. Straw, trace barnyard funk, earthiness and anise. Flavor: An unexpected “Jack in the box” appearance of ethanol and pepper heat, cloaked in silky agave sweetness, caught me off guard. A couple more baby sips, and my palate caught up with my nose. There’s a slight smoky element going on in the background. And spices evolve. Buttery, somewhat briney. Finish: 11 Brix coats the mouth and holds the flavors and sensations for a long , lazy ride. Then gently fades into the night.

On the nose I’m picking up heavy agave, fresh lemon and orange peel, and some alcohol—it smells great. Flavors are amplified by the high ABV, with minerals and strong brine joining agave, with a long peppery finish. I really enjoy this one. Yes its a bit hot at 106 proof, and there’s a touch more brine then I prefer. But it comes together nicely and is an excellent new HP tequila.

nov 18 - tasted at cascahuin distillery at the end of a long day of tasting. this is delicious and complex and for 1600 pesos at the distillery, i think its a great deal. i probably should buy more! need to revisit and make note of nose and taste. I

The aromas jump out of the glass. It’s an excellent nose that’s full of buttery cooked agave with bright citrus (lime, lemon & orange) zest and earthy minerals. There’s some earthy pine, zesty green peppers, light alcohol vapors, and heavy brine. It’s bright and aromatic while still being dense and complex without being confusing. The aromas meld well together. I love this nose. The mouthfeel is amazing. The tequila is viscous and buttery while simultaneously being savory and spicy. The buttery-cooked agave is accompanied by savory & spicy peppers, herbs (rosemary & sage), dark vegetal notes and a deep earthy quality. The minerality is present and there's a hint of citrus rind. The finish is long and peppery with lingering earthy vegetal notes.

I've been waiting on this new product for a year! Cascahuin 11 Brix offers its distinct aromatic character as soon as you open it, it screams NOM 1123 right away. Let it open up for a couple minutes and experiment finding its organoleptic personality, I used the Jarrito glass. Once you dive in, you're received by a fresh and crisp entrance that doesn’t get overpowered by the superior alcohol compounds even though it’s a 53% abv, rather invites you to sip in. Aroma: Cooked agave, raw agave, citrus notes (orange peel/limon), white pepper, grass and herbal notes (spearmint) and briny/mineral nuances. Flavor: Heavy cooked agave that just coats your mouth instantly that suddenly drops with a buttery texture. The agave sweetness is balanced out with fruity notes (apple and banana), floral orange blossom and central valley Jalisco petrichor (wet earth), sweet citrus notes (orange, mandarin, grapefruit), some baking spices come and go (cinnamon powder?) and herbal notes (anise, spearmint, green bell pepper) Minimal alcohol attack even being a high proof at 53% abv, you really get to enjoy an extraordinary profile. Definitely raises the bar for Cascahuin. Finishes up with a olive/briny (umami) that is complemented by the minerality (earthy) aspect of NOM 1123. Long finish with a sweet agave bite sensation, that is not seen in many brands. My new Cascahuin favorite ;)

View: totally transparent, very good tear adhesion, I left it oxygenating for 25 minutes and some are still adhered to the glass. Freshly served; Aroma: lactic, mineral, herbal, citrus, alcohol, “blue” leather that is in the middle of the process, a little smoky, like a very light mezcal, floral, a little like sunflower, there is definitely something meaty in the aroma. Taste: Very sweet, smoky, floral, a little spicy, black pepper, citrus, herbal, very balanced, a slightly citrus and astringent aftertaste very well balanced. After 30 minutes of oxygenation I return. Aroma: It seems to me that it opened the profile towards the herbal and floral, without losing the other profiles. The dairy and meat remain. Flavor: Very sweet and meaty, floral almost like a perfume, it has a profile like a kind of resin that is not chemical but has a “not very organic” profile. Flower tea. A little black pepper, a slightly astringent citrus aftertaste but very delicate, like perfume. I let it sit for 25 more minutes to give it more opportunity to open. To take a total of 70 minutes now. Aroma: It stabilized and I didn't notice much difference with the previous aroma. If anything maybe a little more peppery. Taste: The sweetness monopolizes the first sip, after the sweetness comes that resinous profile that is similar to a flower tea or perfume, later mineral and herbal to give way to an aftertaste of black pepper, amber, astringency and citricity, very pleasant and well balanced. In the aftertaste I notice a lactic and meaty note that reminds me of the aroma of “blue” tanning. This is without a doubt the most complex tequila I have tasted so far. Everyone's profile and taste is different. But for me it is without a doubt top 3 of what I have tried so far, along with “El Ateo - High Proof” which is a “punch in the face” of flavor and the “Volans High Proof” which has a sweetness that seems like nectar , which are much more direct and obvious flavors. This one is much more subtle and complex, but I think all 3 are excellent and references of what a tequila should be.

Very Pechuga like with notes of cooked agave, honey, chicken juice, and cinnamon. Nose: Cinnamon, Quince Pears, Anise, Cooked Agave, Bubble Gum, Papayas, Honey, Olive Brine, Chicken Juice Palate: Cooked Agave, Cinnamon, Dark Chocolate, Marzipan, Apricots, Grapefruit, Baking Spices, Anise Finish: Cooked Agave, Honey, Spearmint, Jalapeños, Anise, Banana Taffy, Marshmallows

Points drastically deducted due to price point. I think I got 90% of all of Colorado's allocated bottles. Nice high proof, classic Cascahuin goodness.

11 Brix, what can I say?! I’m a petrichor JUNKY!!! The cement fermentation here takes this one to the next level. Vegetal, minerality and spice alongside one of the coolest looking labels to ever be slapped on a bottle! Chava is making pure magic!

Nose: : mineral, stone, earth, wet earth, wet , grassy, pepper, cement, alcohol, creamy , Taste: bring, slight funk, cooked agave, pepper, stone, earth , long finish, Really nice nose it’s definitely had that Cascahuin signature smell and taste but on another level..

Bright agave nose. Oily feel in the mouth. Grassy minerality deliciousness I associate with Cascahuin, gives way to a pleasant burn, before agave and earthiness return. Would enjoy sipping again. Dinged the score due to cost.

Bottle: Bottle 3013, LOTE 309 151122, 11 Brix Appearance: Clear Full review pending…

Absolutely Delicious! From tequila Valley. If the price was at $150.00 I will add 6 points on score!

White flower, vegetal, heat. Develops across palate, phenomenal

$230 bottle

In Mexico I had the chance to try the three seperate expressions that shared different fermentation tanks and together. Absolutely delicious with notes of citrus and herbaceous tingles to excite my palate. The long enjoyable finish with black pepper and earth made this one of my top blancos.

The Agave, pepper, citrus shines. Aboustoly is one of the finest Blancos made. 1123 Home Run. As with most high proofs after resting the flavors explode.

I hope one day you get to try this calibre of Tequila. There are not that many that have everything. The aroma is another nevel. Roast agave, wet rocks, river running, jungle, excitement. The taste is strong, bold and with lots of personality. It is the tequila you have to celebrate the last minute goal that makes you lift the trophy.