Hailing from Jalisco the home of tequila in the small town of Mascota, this raicilla is the epitome of “old school”. Distilled once in a homemade pot-still assembled from found materials. To clarify, it is distilled once with a small portion kept separate to distill a second time. This is then added back to the distillate to give it more depth and body as well as to increase the proof. Further separating it from typical Oaxacan mezcal, here the agave are roasted in an above-ground adobe oven. After roasting the heavily-charred parts are scraped off giving this mezcal a cleaner, almost smokeless profile.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 11 parsed reviews.
The nose has a little bit of conifer tree with an obvious lactic/cheesy funk, but apparently some don't get the cheese. On the palate there's some anise, goat cheese, tea, sour apple, with a moderately long earthy finish. It's not my favorite but it's so interesting that it makes me want to try more raicillas.
Sweet like green apple. Hardly any smoke. Couldn’t put my finger on the second flavor. Plantains, maybe? Would be fun in a mezcal old fashioned. Had it in a flight & it was my 2nd favorite.
Either the people rating this low on sweetness are crazy or I am. A lot of fruit going on here - green apple, raisins, orange. Low smoke.
Sweet nose, Oily texture, pepper and anise. Light and almost ghostly with the smoke. It’s there but dissipates quickly
A nose of rubbing alcohol, with a taste that I found hard to define, somewhere between sand and ripe fruit.
Really into these obscure liquors
5 more reviews were collected for this bottle. The longest ones are shown first.
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