Nose: A lively mix of agave, pineapple, and grapefruit gives a tropical brightness, lifted by green apple and mint. Oak, vanilla, black pepper, and cinnamon round it out with balance and warmth. Very bright and inviting overall. Palate & Mouthfeel: Thin yet slick in texture. The palate feels more grounded than the nose - cooked agave with caramel and oak at the center, joined by cinnamon, mint, and a touch of earth. Softer and tamer than the aromatics suggest, but still pleasant. Finish: Creamy with sweet agave at the core, fading into plenty of barrel spice that lingers gently. Final Thoughts: The nose is the standout - tropical, bright, and expressive. The palate is more restrained, not overly complex, but straightforward and honest. A no frills reposado that offers excellent value, and one I enjoyed much more than its blanco counterpart.

Nose: Cooked and raw agave both come forward, met with a malolactic funk that leans vegetal. Earth, cinnamon, and mint layer in, but the profile carries a sharp, savory edge that feels a bit off balance for my liking. Palate & Mouthfeel: The mouthfeel is medium and slightly slick. Cooked agave shows first, creamy but not sweet, followed by a pronounced vegetal character and a dry, earthy note that edges toward leather. Vanilla, citrus, and mint add some lift, with cinnamon tying into the spice. That malolactic funk reappears, adding weight but not harmony. Finish: Agave and cream fade quickly into a borderline bitter turn, leaving the final impression rougher than expected. Final Thoughts: This one feels like a dichotomy. The individual elements on the nose are often things I enjoy, but they don’t come together cleanly. On the palate, the creaminess is a highlight, but it can’t offset how overly vegetal and almost bitter the profile becomes. Not something I’ll be reaching for again.

Aroma: Earthy Cooked Agave mixes with a good amount of Herbal and Grassy notes. Citrus also plays a role. There is a fair amount of Cinnamon/Black Pepper with just a kiss of Nutmeg. Taste: Sweet Cooked Roasted Agave is accompanied by a Vegetal forwardness. There is an abundant amount of Earthiness. A good bit of Spicy Cinnamon and Black Pepper give a nice tinge on the tongue. Lime and Mint blend together for a balanced citrus/herbal blending. There is also nice Tropical notes of Pineapple and Guava. And on the end a very faint touch of Smoke is present. Overall this is a decent sipping Tequila. If you like a good roasted flavor with a lot of Vegetal notes, you'll enjoy this. Even as a Highland Tequila, this is more in line with Valley Tequilas with the flavor profile. TMM-84 Salud!!!

From the distillery that also produces Calle 23, Hotel California, Xoloitzcuintle and several other brands, this is a nice, somewhat rustic presentation. The brand logo of one eyed quarter moons facing each other on a paper label frame the phrase "Entre Luz Y Sombra" meaning Between Light and Shadow. Very aromatic as soon as the cork was removed, this is a bit medicinal initially but that disperses quickly leaving a nice cooked agave aroma. Sipping this brings an immediate earthy agave taste that upfront is highlighted by the minerals in the deep well water used to make this. Nice viscosity is joined by natural sweetness and then a slightly bitter root vegetable finish and some tongue tingle.

Sweet cooked agave, fruity with some herbal finish. For being at 53%ABV is incredibly smooth.