Produced in Santa Maria Ixcatlan by David Rivera Herrera, this Papalometl is fermented in cowhide for 6 days before distillation on a clay pot. A double distillation yields 80 liters. Bottled by Maguey Melate, this should be a real treat. Let's get to it.
Funky, meaty, cheesy. Stinky cheese, rich beef broth, savory lamb, pepper and garlic. Brine, earthy soil. Bizarre and intriguing.
Sweet at first before the salinity and meat move on in. This is next level savory and reminds me of meat, crackers and cheese. Charcuterie in a bottle.
Long finish and the train keeps on chugging. Tons of cheese, garlic, onion, olive and a hint of beef. Wild.
Perhaps the most savory of expressions I have had this year - its amazing just how flavorful this is.