This tequila is made the old way and resembles a long fermented mosto where it becomes a malolactic fermentation, therefore producing lactic notes described by others as funky/defects. This profile is as intended and they target a unique niche market that enjoy a complex profile. Another brand that does something similar is Cazcanes Process: stone oven, roller mill, wild yeast, wooden vat fermentation, copper pot distillation and use spring water.

Lemon , cheese ... not a good sip

I am curious why this was even bottled. The aroma of moldy cheese is overwhelming and is a sign of a fermentation defect. Looks like more effort went into the packaging than the product inside the bottle.

Nose: Smokey vanilla agave. Mild Mouth: leans towards waxy. Mild heat Palate: agave, fuel, seawater Finish: it ages well over the fade and gives some fleeting overtones

It seems this tequila really wants to make a name for being interesting due to its flavor and aromas. You gotta hate it or love it. Funkiness of moldy cheese is present but still able to taste agave.

I feel like I’m drinking a Raicilla here, funky, blue cheese.....I like it but it doesn’t really represent Tequila.

The vanilla notes in this tequila are great. Considering this is a 106 alcohol proof tequila made with mature high sugar concentration 6 year agave plants the value vs price is excellent.