This was a smack in the face, in sort of a good way. Like a bee sting. It hurts so good, then you are annoyed. The cooking method is interesting. The smokiness eventually gave way to agave, but i had to let it sit for a minute. Its vegetal. Very earthy and aggressive. The finish was quick. There is a lot going on here.

Love this tequila. I really like the smoky flavor (agaves cooked in earthen pits) and smell. If you like mezcal, definitely try this tequila.

Love this tequila! It definitely has the smokiness of mezcal and sotol but still vegetal and nicer finish for me than a lot of mezcals. A lot of mezcals finish tastes like soap to me (my tastebuds). I do not get this. I wouldn’t say the flavor is singular but the smokiness is very prominent. Looking forward to Saturday to taste next to Reposado at friends house. I look forward to tasting this more.

Sampled at Distillery visit, September 2018.

A Tequila made in the style of Mezcal. Really exciting and excellent stuff. Some smoke, lots of vegetal notes, a bit of liberality, and lingering tropical fruit. Love it.

Nice smoky aroma with very smooth finish. This is differently the way tequila was meant to be made. Tried this at the owners restaurant in Philly.

celery, coriander seed, pepper jack cheese

A fair amount of smoke from the pit roasting. This mezcal/tequila production hybrid is interesting for the proof (over 100), the pit roasting and mallet mashing of the pinas in lieu of roller mill or tahona crushing and a filipino still made of copper and wood for the end distillation would lead you to expect something legendary. While pleasing to sip this juice is as others have said, just a bit too sweet and singular in its taste profile. I would expect more complexity for the care taken during production to recreate bygone methods of making tequila. I give kudos though for being bat friendly in its promotion of sustainable agave practices.

Smoke, cooked agave and slight celery, cilantro nose. Slightly sweet and rustic agave mouth with nice, long smoky finish. It’s obvious that great care was taken with the artisanal production, but I wish the mouth flavor was more developed. At 50.2 abv it’s a little hot for my personal taste, but something mezcal drinkers will probably enjoy. (Drinking it out of a jicara rather than a Reidel definitely makes it smooth out and open up.)

Yes, it has some smoke but also a lot of agave, vegetal and celery aromas. I really love how this smells. It definitely has a smoky mezcal vibe in both the aroma and flavor which lingers for a while on the palate. Nice natural slow-cooked agave sweetness in the flavor and finish comes from a full 5-days in the earthen pit. Agaves are even crushed by hand before loading into old wood fermentation vats. Finish is very light and gentle, especially for a high proof tequila. It’s a tiny bit too rustic for me, but it is what I would expect of an authentic expression of an ancient time. (A pine Filipino pot still is even used for part of the distillation.) I applaud the effort and passion that went into this taste of tequila history.