Light nose of agave, minerality, earth, citrus. Definitely taste the 1123. Earthy, mineral, lime. Good finish but thin. I think I prefer the Cascahuin Tahona.

The aroma leads in with rich notes of oak, caramel, cinnamon, cloves, some cherry, and perhaps the slightest bit of chocolate. Also has some light aromas of earthy agave and anise the longer one spends with it. The flavor is a classic añejo caramel profile that blends with some agave sweetness. Deep fruit and oak notes are also present, mixed with cherry chocolate, as well as a more viscous consistency, which overall leads it to drinking more like an extra añejo than an añejo. On the finish, notes of the cherry remain, in addition to sweet cooked agave, caramel, and baking spices, that remain balanced over a long finish.

Nose: Starts with a blast of petrichor, wet stone and damp earth - followed by a nice mix of cooked and raw agave. There’s a green, raw vegetable note in there too, along with bright lime zest. It smells alive, like a field after rain. Palate & Mouthfeel: Sweet agave upfront, but the dominant impression is floral - and I mean floral. It’s like biting into a whole spring bouquet. There’s still some earth, cinnamon and veg underneath, but the flower shop vibe is center stage. Mouthfeel is clean and bright, with just enough weight to carry the flavors. Finish: Those floral notes hang on, long after the sip’s gone. Clean, persistent, and very aromatic. Final Thoughts: There’s no doubt this is a high quality pour, but today the floral character came in hot. It felt natural and fresh, but the intensity kind of bulldozed everything else. I’ll need to come back to this one on a different day, maybe with a fresher palate.

The aroma opens with a sharp contest between piney wood, cooked agave, and a piercing ethyl note. Flickers of sweet tropical citrus fruit, a subtle lactic tang, grassiness and black licorice emerge. On the palate, pine and cooked agave arrive in tandem, with thin milk chocolate, white sugar, and a blend of lemon and orange citrus. Earthy sweetness and faint yeast develop alongside vegetal tones, soft anise, mint, and green pepper. The taste of petrichor escorts all flavors. The finish is dry and clean, marked by a grassiness and a crisp, wine or gin-like dryness that lingers with persistence along with persistent petrichor. Balanced in rustic complexity.

Initial aromas of cooked agave and cinnamon blend with elements of anise, earthy cucumber, black pepper, as well as notes of light creme brûlée and apple. The flavors are light at first before hitting with anise, a light sweetness, and a layer of moss-like funk minerality. The finish is full of vegetal and citrus notes, layered with even more anise, and a good dose of black pepper.

Earthier aromas that are full of minerality, with lots of herbal notes, basil being up front, as well as a significant amount of vegetal cooked agave, and some anise. The taste is light at first but then comes in strong with a serious herbal, earthy punch of flavor. Basil all the way through, combined with a flood of anise. Ends on a finish of vegetal agave, sweet anise, and dry earthy notes that linger and fade into black pepper.