Sombra Mezcal

With limited prior mezcal experience, I offer these notes cautiously. Sombra is an intriguing spirit that, for me, doesn't quite harmonize. The smoke is prominent, but complex – a mix of mesquite, burnt rubber, marker ink, and shoe adhesive. Beneath the smoke, there are layers of fresh herbaceousness (mint, cilantro, basil) and tropical fruits (pineapple, mango, papaya). The taste is sweet and potent, featuring more mesquite and the flavor of burnt elements. Hints of citrus and a leathery quality are present, along with pepper. The finish includes lime, prickly pear cactus, continued smoke, and a touch of raw woodiness. The heat is consistent from beginning to end. While interesting, it's too intense for sipping and overpowers cocktail ingredients. Given its accessible price point, it's worth trying, at least to explore the diverse flavor spectrum of mezcal.

This is my first experience with mezcal, so my tasting notes are based on comparisons to tequila and smoky scotch. The aroma suggests barbecue sauce, with hints of smoke, sweetness, tanginess, and spice. I also detect bright agave, similar to a blanco tequila, along with citrus zest, peppercorns, mint, and sage. The smoke carries a subtle mesquite character. Upon tasting, a clean, bright agave sweetness is immediately noticeable, accompanied by vanilla and light agave syrup. The smoke then emerges, presenting a character more akin to Laphroaig than Ardbeg or Talisker for scotch drinkers; it resembles the initial burn of a fire rather than toasted wood. Beyond the smoke, flavors of citrus and fresh green vegetables like sweet peas or green beans are present. The mesquite and mint notes leave a very long-lasting impression.

The flavor was understated. I don't think it's worth going into the specific taste of this mezcal, as it's largely absent. It's not unpleasant and is perfectly drinkable, but the first thing you perceive is its syrupy consistency rather than the aroma. While the texture isn't inherently bad, one typically expects a corresponding taste, but here, only the texture is apparent. For the $35-$40 price point, American ryes or bourbons offer significantly more satisfaction. I've found better results spending a little more on mezcal, around $45. I must also mention I tried this because of the 90 score it received; I now understand not to place too much faith in that rating, as there's no way it deserves such a high mark. It's perfectly acceptable but utterly unremarkable.

I rate Sombra among the superior mixing mezcals available, and it's quite palatable when consumed neat. I find it significantly better than Ilegal joven and comparable to El Buho and Del Maguey Vida (though likely slightly superior to Vida as well). The aroma is fruity, highlighted by pineapple. The taste presents some heat, along with pepper, apples, smoke, and a hint of sweetness. The finish is fairly lengthy, particularly compared to Ilegal joven, with a mild burn. I sampled this in both a clay copita and a glass, with no discernible difference between them. Given the cost, which is identical to Ilegal joven, I would always choose this. While it lacks the complexity or distinctiveness of many pricier artisanal mezcals, it performs admirably and is excellent in cocktails.

I can only imagine this tastes like nail polish remover because it certainly smells that way. The finish would persist through a nuclear winter just to torment any remaining life. This tequila is an act of pure malice; even ISIS would find it too reprehensible to release. The flavor is persistent, like a chronic illness but far more devastating, as at least that ailment can be treated. I offered a taste to the bartender, and she immediately quit her job and began researching how to live off the grid to avoid spreading this affliction. Purchasing the bottle from my local bar should qualify me for consideration for the highest military honors.

The aroma features honey, fresh cane, and cooked carrots. A barely noticeable ethanol presence emerges at the end of a deep inhale, but it's very clean and refreshing. Notably little, if any, smoke. Demerara syrup initiates the palate, followed by freshly cracked black pepper, green chili capsaicin, lemon, and some metallic notes. A lingering balance of iodine and char creates an everlasting finish. The minerality entices another sip. Quite pleasant. Leans more towards the citrus fruit side of the mezcal spectrum than campfire, but enjoyable to sip and a great value for mixing. Recommended.