| Production Details | |
|---|---|
| NOM : | 1139 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Tahona , |
| Water Source : | Natural spring water , |
| Fermentation : | Wood tanks/pipones, 100% agave, Open-air fermentation, Fermentation with fibers , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | Wine casks, Sherry casks, Japanese Oak , |
| ABV/Proof : | 40% abv (80-proof) |
| Other : | - |
Cooked agave very present in the aroma alongside a significant note of wet clay. (This wet clay is distinctly different from the Laphroaig which is much more of an earthy dirt aroma). None of the floral sweetness of the KC appears. The flavor is rich and spicy with cooked agave, cinnamon, and nutmeg. That spice lingers for a long finish. All three Mundials (Knob Creek, Yamazaki, and Laphroaig) are interesting side streets from the base ET añejo. While not wildly different they each display unique characteristics in aroma and flavor. All three have relatively long, lingering finishes. Definitely a good side-by-side tasting exercise. My preference is 1-Yamazaki (87), 2-Knob Creek (86), 3-Laphroaig (84). But, in the end, I would likely just go with the standard El Tesoro añejo (88). Side-by-side tasting of base ET añejo and 3 Mundial añejos. 06-12-2026