Distilled on copper, Tomas Garcia Cruz produced this Madrecuixe for NETA in Miahuatlan through two runs of distillation after fermentation in cypress wood tanks.
Solid, well rounded nose. Cream cheese icing, faint cedar and hickory smoke, light citrus and a hint of papaya.
A faint pinprick of heat, before a wild bouquet unwraps. Lavender, honey, faint lemon zest leads while soft pepper, some orange peel, nutmeg and a dash of confectioners sugar follow up. Faintly smoky, a touch of light umami keep things interesting. Lovely minerality, with a hint of celery on the back palate.
Long finish, centers more around a bit of soil, minerality and a mild citrus.
Lovely and complex, this batch has so much going on. My first brush with Tomas and it won’t be my last.