This tequila is made the old way and resembles a long fermented mosto where it becomes a malolactic fermentation, therefore producing lactic notes described by others as funky/defects. This profile is as intended and they target a unique niche market that enjoy a complex profile. Another brand that does something similar is Cazcanes Process: stone oven, roller mill, wild yeast, wooden vat fermentation, copper pot distillation and use spring water.

Horrible and way over priced

There’s a cheese and lactic funk in the aroma. I’m not a fan of this. It’s in the flavor and finish, too. For the price ($1,700 MXN pesos) I expected better. Fermentation problem?

Fermentation defect makes the aroma funky, like burnt cheese. Light body and alcohol taste in the mouth with the defect funky finish. Definitely not worth the price.

Much of the enjoyment was in the nose as it was reminiscent to the 1st batches of Cazcanes Joven & Añejo. Very lactic, followed with a creme soda/acidity nose. Taste? decent beginning, but the finish was very bitter - not preferable for my taste. I wouldn't try it again and unfortunately don't recommend.

First hit on the nose have strong cake batter to it. Perhaps due to using ripe agaves but have little funk to it due to its fermentation process. This is definitely love it or hate it tequila.

Le nez ressemble à du Sotol, et ça goûte le vomit. Donc, très loin de la tequila…

Good, but definitely has some funk taste to it.