Distilled by Manuel Mendez from Espadin, using a copper still in San Dionisio Ocotepec, this reposado is rested for an unknown period of time and bottled at an unknown proof, straight from the palenque. Let's see how it is.
Cream cheese, confectioners sugar, oak, maple syrup and clove. Sweet and fungal, loads of woody sweetness. It’s like a maple bomb of an espadin.
Medium mouth feel, sweet honey. Vanilla, faint pinprick of heat. Agave character peeks through, berries, pepper and sweet caramel.
Short to medium, sweet and ashy, with vanilla and oak driving the rear.
Interesting and fun, but not exceptional.