Ok we have a whiskey thread that goes pretty deep. So what say the masses on this topic?
I had a bottle of Vago Mexicano sampled it and thought it gave me a headache. Was NOT the mezcal
because the rest of the bottle did not give that result. I did find it smokey, floral and earthy
with a smidgeon of water to open it up…I would buy it again only change the variety just to see.
I wanted to try alipus but there was not a drop to be found in BFE whyo…
If you want to delve deeper check out the web presence of VAGO they are as much about
building from the agave as we are about building from the grain YMMV.
My first thought when I saw that website is that they are sending a real mixed message about authenticity with the top picture with the saguaro cactus. Those only grow in the Sonoran desert in lower Arizona and western Mexico directly south of Arizona. Nowhere near Oaxaca. It would be like putting the redwoods on a product from Florida. I would expect to see more agave and less, well, not agave. The products do otherwise look really nice.
I like mezcal quite a bit but it’s hard to find quality mezcal even here in Texas. What little can be found is too often the mezcal equivalent of mixto tequila cut with sugar and bottled with caramel coloring to give it the appearance of age. The nicer products I can find tend to be overpriced at tequila prices thanks to the premium pricing in the tequila market.
I found the price to be steep someone is getting a nice premium. I am thinking that good
mezcal should be Fresh and not aged, clear in color and the dang worm thing is a gimmic.
My order of Alipus is due in next week anxious to try
Alipus San Andres … Complex, rich, intensely floral.
and
Alipus San Juan del Rio … rich, smokey, pleasantly sweet.
Brand description from Caddell Williams
Quote
" ALIPUS, bottled at the Los Danzantes distillery in Santiago Matatlan, is Mexico’s best-selling authentically artisan mezcal. It is produced in limited amounts, and we are fortunate to obtain enough of it to sell into the USA market. It is fabulous, fabulous product. I have been, with real pleasure, to all three of the distilleries, any of them a 2- 2 1/2 hour drive from Oaxaca City. When Jaimé Muñoz and I visited San Andrés, we got lost, passing the same funeral procession 3 times.
Alipus is a wonderful demonstration of what’s special about artisan distillation. Each distiller has his own way of approaching the delicate task of purifying and focusing the flavors and aromas he’s extracting from roasted and fermented mature agaves. In addition, you can also recognize the influence of soil and altitude as expressed through the classic agave species espadín(genetic ancestor of tequila’s agave weber).
Alipus artisan mezcals are distilled from agave espadín by the same tiny family distilleries who supply the Mezcalero bottlings (the difference being that Mezcalero batches are distilled from wild/semi-wild agaves)."
end quote
arrival of Alipus has occurred. Well worth the wait and all I can say
is you whom are not variety challenged should taste this mezcal.
It is nice and worth the wait and the extra shipping.!!
I live in northern Illinois and went to a Spanish restaurant and had a drink with mescal in it. I should have asked. Smokey is what comes to mind and it was mixed with cucumber. It was killer and im not a mixed drink guy!
I found some VIDA San Luis and am thinking I like the taste of both San Luis varietials
I have tried better than other mezcals. It just bodes more pleasant on my taste buds.
Finally ran into some Pechuga last night. It was crazy beautiful. No smoky phenols in the aroma, but teaming with them in the flavor. Reminded me of blanco tequilla aroma with peppery notes and the flavor had smoke, meaty characteristics and was very tasty. I drank it neat since I had no idea the proper way to have pechuga. Still need to see if I can snag a bottle somewhere.
I’ve got to mention the Wahaka Tobala mezcal. It is a beautiful spirit as well. Pricey but
worth the price of admission and a liquor for those “special” occasions.
Yeah MDixon I am with you on the pechuga thanks for the taste notes.
