Don Amado Añejo Mezcal

I recently returned from a trip to Oaxaca and Cabo. While in Oaxaca, I tried several mezcals, mostly from tiny, local producers who only sell within their own village. Some operate on a very small scale, making just a few bottles without formal sales, marketing, or even labels. They can't even determine the ABV precisely, giving a range like "we believe it's between 40-55%". They judge when the product is ready by shaking the bottle and observing the bubble layer that forms on top. This particular one, however, was different—it sells in the US for about three times its price here in Oaxaca (around $15US locally). It's exceptionally well-made; John's tasting notes are accurate—you get an initial smokiness followed by a sweetness reminiscent of pineapples and tropical fruit. This is made from the espadin agave, a common variety. If you encounter it in the US, it's a purchase worth making. Truly unique and skillfully crafted.

A delightful aged mezcal with notes of cooked agave, pineapple custard, papayas, mangoes, banana bread, hazelnuts, milk chocolate, guavas, oranges, apricots, cherries, and subtle hints of smoke.

Notes of citrus, charred fruit, vanilla, sourness, and a hint of salt. It's rather expensive. I need to try the joven version.

Smoke, caramel, vanilla, wood, some pineapple and agave. Ash, wood, caramel flavors.

A hint of pineapple on the nose. Leathery on the palate. Delicious.