Gracias a Dios
This Cuixe is, unsurprisingly at this point, the handiwork of Oscar Hernandez, who distilled the batch on copper in Matatlan. Let's dive in. Day 6 of 7 in the Thank GaD mezcal mini series.
Sweet cream, rich pepper, pungent ash smoke, a clean minerality. Lots going on. Almost a hint of citrus tang.
Rich and sweet. Pepper first, followed by lots of confectioners sugar, and cream cheese frosting. Sweet with a mineral undertoe. Pepper, slate, some limestone almost are introduced to balance the sweets. Faint ash smoke on the back palate. Pretty complex.
Long, but gently and supple. Lots of complexity. Sweet, mango fruits. This is followed by pepper, lemon curd, honey, ash smoke and a faint cabbage/lettuce vegetable note. Really nice progression, too easy to drink.
This demonstrates something I wished the Tepeztate had - excellent balance. There is so much sweet cream, it'd be cloying if it weren't for the expert integration of the vegetable and mineral notes. This is really well done, a great expression to say the least.