I stopped into El Buho tequila shop yesterday. Emilio had a new release he wanted me to try. It is more of an artesanal/ancestral process, similar to mezcal and 42% abv. Aroma of raw agave, herbal, grass and earth. Flavors of black pepper, raw agave, earth, tropical fruit and a hint of smoke. It has a medium to long finish. Living in a mezcal region of Mexico, this was a nice bridge between the two.

Nose: Green. Both floral and herbal. Background baking spices. A resin-like aroma. Pine needles. Flavor: Gentle smokiness and pepper punch. Sweet, medium bodied with a bit of salinity. Anise and cinnamon on the retrohale. The sweetness is prominent.

Mexican 42% abv. version, lote: 100224B4AAT, mentions molienda canoa y mazo on the front label, recently acquired, tasted on 4-3-24. I was told this tequila is produced by a raicilla distiller, the agaves are cooked in an earthen pit, juices extracted the ancestral way - by pounding a wooden mallet on the cooked agave inside a canoa shaped wooden recipient and distilled in a Filipino wood & copper still. Aroma: light raw agave, light lactic note, acidity, quite sour, hint of white pepper, earthy and herbaceous. Palate: confirms aromas perceived, good sweet sour and acidic balance. Finish is medium to long, hint of raw agave, light herbaceousness, slight earthy and acidic notes persist. I feel the agave note quite subtle.