Del Maguey Crema de Mezcal

I'm not fond of this mezcal, and here's why. It's incredibly sweet, almost liqueur-like with a syrupy texture. A professional reviewer on this site stated the sweetness is subtle, then suggested it would be great in a margarita without added sweetener. Any competent bartender knows margaritas need sugar to balance the lime's tartness, so only one of those statements can be accurate. Personally, I didn't find this mezcal's flavors to pair well with fresh lime. If you want something to sip chilled or neat, spend an extra $5-10; there are many excellent options in the $40-50 range. Alipus offers nice entry-level choices (blue and pink bottles), and if you're fortunate, you might find a Tosba Espadin (the best I've tried under $50). However, if you prefer sipping liqueurs over spirits, disregard my opinion. This Del Maguey Crema might be for you.

It's very smoky with citrus and herbal notes, and the agave syrup adds a light sweetness. The smoke flavor is much darker, more resinous, and more pronounced in the Crema than in the Del Maguey Vida. I'll drink this neat in a small, shallow dish with a large ice cube, or use it in margaritas. Both the Crema and Vida make excellent cocktails. After several direct comparisons, the Crema makes a much richer and more flavorful margarita, and you don't even need to add sweetener. My recipe: 2 oz Crema de Mezcal, 1/4 oz Cointreau, 3/4-1 oz Lime juice. Forget the salt rim. Shake with ice, strain, and prepare to be amazed by this smooth, intensely flavored drink.

This agave spirit has been sweetened. It's a good option for mixed drinks, offering agave syrup sweetness and some smoke without needing added sugar. The scent has equal parts smoke and citrus. The taste is rich and very sweet, with a bit of earthiness and some warmth. The finish has sweetness and a touch of earth. It's not mind-blowing, but for those hesitant about smoky or strong spirits, this is an accessible starting point (though a different spirit might be even better).

Sweet and fruity aroma of mint, agave nectar, spruce, green herbs, and earth. Thick and sweet due to the agave syrup, the sugar, and sugary agave, which mask most other potential flavors. I do detect some raisin and a hint of black pepper, but that's about it. Too sweet to sip on its own, but it should make a fine cocktail.

This mezcal improves significantly after a couple of days of airing. The aeration reduces some of the tartness, making it more palatable. It flows very smoothly across the palate.

I definitely taste a bit of that agave syrup initially, giving way to some heat and roasty Mezcal smokiness. It's not as intricate as the chichicapa, but it still makes a good paloma.