Mezcal, Mexico / Oaxaca

Created by Marcos Cruz, the San Luis Del Rio palenquero, from a wild variety of agave known as Tobaziche, this version is produced through natural fermentation (indigenous yeasts) in wooden, open-top vats. Intensely peaty, earthy and smoky, it could be mistaken for an Islay malt – both in terms of its aromas and flavors.

The rich and intense initial nose is undeniably peaty. Then, the milky, honeyed character of the agave brings lots of freshness to the aromatic palette. Little by little, it develops more smoke and rooty notes (gentian, ginger). Gradually, reinforcing its resemblance to an Islay malt, salt covers the taste buds. On the attack, the peat is initially more floral (lilac, rose). Quickly, however, the mid-palate returns to the oily temperament of the initial nose. With incredible smoothness, it gradually becomes chocolatey. On the end of the palate, citrus fruit (lemon, grapefruit) and ripe fruit (pear, apple) bring a healthy dose of invigorating freshness. The retro-nasal olfaction is like smoking a powerful cigar, with vegetal and herbaceous notes.