Cooked agave on the nose. Some baking spice. Some light pear aromas. Nice cooked agave. More baking spice flavor. A little light citrus and pear again. Some green pepper and vegetal. Nice tingle and just enough bite. Finish has a nice cooked agave presence. Not super long but it’s nice
This is an excellent Highlands / El Alto Añejo that has been aged for 24 months in charred American white oak whiskey barrels. The nose is sweet and fruity which I’ve come to expect from agave forward Highland tequilas. The cooked agave is nice and buttery while the fruitiness has
On the nose, I Immediately get agave and butterscotch coming up from the glass before I really started smelling it. Some fruitiness, citrus, oak. That grassy note I get from the blanco is there but subdued and much more pleasant here. On the palate, I am definitely getting the oak,
Clean and crisp. This expression has cooked agave, citrus and earthy tones on the nose. Pepper, minerals and agave dominate. It has a wonderful sweetness to it (a good natural-occuring sweetness that you get from a horno and tahona). One of my favorite brands.
This gains complexity and some unique to tequila flavors from aging for four to six months in French white oak barrels that once held white wine of Puligny Montrachet. A page devoted to these French wines says: Puligny-Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape.
On the nose, cooked agave but it’s…not dry but different than the usual sweetness I’m familiar with. Very creamy as it opens up. A touch of grape, and a little bit of vanilla. Then a little bit of butter, and something like yellow apples. On the palate, cooked agave is
On the nose I get a sweet smell of cooked agave, cinnamon, baking spices, clove. On the taste delicious oily creamy in the mouth. A really good blanco.
