“Never scored higher than a 92. And I scored 2025 a 92. The 26 batch probably deserves a 92, but I thought the 25, was just slightly better. From the nose, which had slightly more complexity. A bit more funk. To the pallet that was slightly more intense. To the finish, which had a few more turns of evolving flavor. Had I not tasted the 25, this would receive my highest score, but I have tasted 25, & I thought it, yes, that’s right, slightly better. If you haven’t tasted 25, or you prefer a slightly less intense nose, a slightly sweeter taste up front. A tad more fruity palate, and a slightly more subtle finish, this will likely be once of the best tequilas you’ve tasted this year. Another beautiful tequila from Humberto Alvarado, Cazcanes’s jungle forerunner…”
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De Nada Tequila Reposado
“This is an exceedingly pleasant tequila. From the nose, which is agave forward, though truthfully not especially strong. Slight oak, and caramel. Very light vanilla (which I appreciate). The nose is rounded. Nothing jumps out, but the subtlety of the competing aromas is very welcoming. Palate, like the nose is rounded and somewhat subtle, but the agave comes through nicely. Oak notes are present, but definitely not overwhelming. Dried fruit and spices round out the initial taste of cooked agave. Very enjoyable. Finish is nice, again more subtle than I usually look for. A little more proof would really push this forward. But it does a lot at 40ABV. ”
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Gran Dovejo Blanco High Proof
“NOM 1651 (Blue Label) Nice aroma the nose. Mint, sweet vegetal, with slight citrus, and fruit. Very pleasant nose. On the palate, immediate sweetness. Followed by alcohol. Oak comes in pretty strong, almost like an aged tequila. Does the 1651 iteration have additives??? Bourbon characteristics you’d expect from a whiskey barrel aged repo or anejo. Don’t want to taste an anejo while drinking a blanco. It’s not unpleasant, but not what I’m Looking for, either. Finish has a pleasant spice. A little burn, like you’d expect from a high proof. The bite lingers on the back end. ”
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