Nuestra Soledad Mezcal
Derrumbes San Luis Potosi is an example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí. This mezcal is made from the region’s wild agave Salmiana, giving it a unique, vibrant flavor. Despite its abundance, this agave has a very low yield. The mezcalero needs up to four times as much of it to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavor profile. Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV.
Wow, this is an incredibly unique mezcal. My first time trying this type of agave and from the state of San Luis Potosi. There is almost a subtle cheese aroma on the nose. The taste made me think of grilled sweet peppers. This is very funky stuff. Don‚Äôt miss out if you see it at a bar or liquor store.
Very good mezcal with an amazing price. Will definitely be one I continue to buy. The smell has some vanilla, leather, and floral. To the taste, there is some mint and pepper with a sweet vanilla finish.
This mezcal got an extra half star for how underpriced it is. A flavor this distinctive could easily sell for more.
This is bold and savory, like drinking fresh salsa and queso. The flavor palette is a little unbalanced but not aggressively funky. An unusual profile, and impressive for the price.
The smell of this mezcal is crazy. It‚Äôs like a new leather couch meets a cone of vanilla ice cream mixed with dates and raisons. It doesn‚Äôt taste like anything you‚Äôd get out of Oaxaca or really any other mezcal-producing state that I‚Äôve tried. The taste is complex and foreign. It‚Äôs sweet, but almost musty with notes of dates and figs. This is a very unique mezcal, like nothing else out there.
The palate was much the same: white pepper, chalky and mineral, cheese. Sweet and a little pungent, like white sugar on jalapenos, but relatively smooth.
The nose is bonkers: jalapeno cheese poppers. It has a medium body and very vegetal flavors. flavors. I pick up more cheese and sweet bell peppers. Super unique and enjoyable. Lot 16 44.1%
The aftertaste is like no other, it is in a soft and agressive balance.
Sweet first attack on tongue. Unique funky notes on nose translate well to the palate: pickled and seeded feta-stuffed jalapeno, in pickled radish brine, familiar agave white peppers and overcooked green beans giving way to a lime zest peppermint aftertaste. Really different for sure! Two too many left turns for my palate. Points for being one of the most unique tasting mezcals. Tasted it a year ago, but would give it another try seeing all these shining reviews.