You can taste the “liquid smoke”

I was intrigued by this bottle, it was cooked in an earthen pit to give it that smokey taste, although it’s very subtle and not at all overwhelming. If you look at production methods all things point to a very interesting tequila. On the nose I get vanilla extract and very mild hints of smokiness. On the palate it’s the same, lots of vanilla and cookie dough with a very mild hint of smoke. Very disappointed, it had the potential to be so much more. For a good example of an earthen pit cooked tequila produced at the highest level, try Siembra Valles Ancestral. This was created by David Suro at the Cascahuin Distillery, you won’t be disappointed.