Distilled from wild agave Cuixe, this release is distilled on copper in San Luis Amatlan. Cuixe can be pretty wild, so I'm looking forward to this one. Let's get to it.
Carrot sticks, white wine vinegar, pickled onions, ashy smoke and minerality. Whew, its a nose full.
Medium mouth feel. Some heat. Really unique. Smoky, ashy and mineral forward, lots of crushed stone. Pickled vegetable note on the back palate. Not super sweet.
Long, a bit of heat. Acrid and chemical forward, lots of plastic and ash. Smoky, green beans, stone.
Not really for me. The acrid plastic is undeniable and just not my cup of tea, given how dominant it is here.