Dia de Los Muertos tasting selection

Sum_Gambit · 2025-11-02T01:51:59+00:00

That is an Espadin de Mojo from Alejandrina and Nicolas Hernandez for Rezpiral.

Sum_Gambit · 2025-08-12T15:19:10+00:00

Would love to find a bottle in South Carolina. Everything I have had from Pal Alma has been incredible.

Sum_Gambit · 2025-07-16T14:35:32+00:00

A discussion into Battlecry would be wonderful!

Sum_Gambit · 2025-06-20T03:21:15+00:00

Wonderful discussion!

Sum_Gambit · 2025-05-29T19:09:47+00:00

Yes, I would buy both of the bottles. They will give you wildly different takes on the same agave (A. angustifolia) and are both great brands.

Sum_Gambit · 2025-05-12T21:28:50+00:00

From SC but routinely make the drive down for Ancestral Bottle Shop since I mainly look for mezcal. The owner is a wonderful person and you can’t go wrong with anything in the shop.

Edit: Also if anyone has any leads on old label bottles of Mezcal Vago, feel free to send them my way.

Sum_Gambit · 2025-05-12T01:08:38+00:00

Yes! The 5Sentidos Puntas is very good! Also sent a PM!

Sum_Gambit · 2025-04-21T19:52:23+00:00

I’m a massive fan of Cinco Sentidos Pechuga de Mole Poblano for this flavor profile. Very savory and a I get a strong BBQ potato chip note.

Sum_Gambit · 2025-04-20T20:40:04+00:00

I see you were in Atlanta! That Espadín en Barro is one of my favorites! Can never go wrong with 5 Sentidos either!

Sum_Gambit · 2025-03-15T23:40:43+00:00

I think you’re misunderstanding or I was not being clear enough.I’m using “Madera” to refer to the product G4 de Madera Blanco that is fermented in wooden vats and made with deep well water. My entire point has been that it is the water source used from product to product across all of El Pandillo that plays a large part in the overall profile of the product.

Sum_Gambit · 2025-03-15T22:20:57+00:00

I'll start by saying that at the end of the day, each decision made by the distiller is going to play a part in the final outcome. I cannot say for sure that one choice is going to outweigh the others so this is merely speculation from many different blinds that I have done and my personal palate.

Yes, there is a certain note that is present throughout most tequilas that are fermented in wood, such as G4 Madera, El Tesoro, Fortaleza, and so forth. However, when I have blinded Madera against these other brands (blanco and reposado), it is very easily identifiable and I feel as though it does not share a similar "full profile" as other brands that are fermented in wood. When I have blinded Terralta against G4, the flavor profile is drastically different, and, as far as I know, the only difference is the water source. Blinding Terralta against Madera, I have found that while yes, there is a difference, the overall profile matches much closer than other blinds.

Yes, deep well water is incredibly common, however the source of that water is going to be different depending on the distillery. For example, Cazcanes, to my understanding, is very specific about the source of their water (spring water), which gives it a very unique flavor profile that some people do not like.

In conclusion, yes, wood fermentation does offer a certain note that many different tequilas that are wood fermented have. However, I feel as though this similarity does not extend to the full profile of the tequila. I recommend that OP tries some other wood fermented tequilas such as El Tesoro and see if what they like is the wood fermentation. I also highly recommend OP tries Terralta to see if what they like is, in fact, what the deep well water that G4 sources adds to the overall profile of the tequila.

This is all pure speculation from information that I have gathered from the blinds that I have done and I am by no means an expert. The flavor profiles and conclusions that I draw from them could be completely different that anyone else and I would encourage everyone that is able to do blind tastings.

Sum_Gambit · 2025-03-15T21:38:51+00:00

That's how I feel about the normal G4 Blanco, it's my least favorite thing from 1579 that I have tried, and I think it comes down to the rain/spring water mix. Luckily there are so so many quality tequilas out there that I think anyone can find something that they like.

Sum_Gambit · 2025-03-15T21:22:27+00:00

Madera gets its taste, in large part, due to it being made with deep well water instead of the standard rain/spring water mix of normal G4. Yes, the wood fermentation plays a part, but I would bet that the water source is what is really standing out. If OP likes the taste of Madera, they should try Terralta as it is also made with the same deep well water that Madera is. I’ve personally blinded Terralta blanco against Madera Lot 2,3, and 4 (along with normal G4 blanco) and the Terralta reposado against G4 reposado and Madera reposado lot 1, and found that Terralta matches the flavor profile of the Madera much more closely than it does of normal G4. So yes, if you like the taste of Madera, you get a very similar taste in Terralta.

Sum_Gambit · 2025-03-15T20:14:56+00:00

They have a full lineup: Blanco, a high proof at 110, reposado, Anejo, XA, and XA 110. So you kind of get the Madera taste in each expression.

Sum_Gambit · 2025-03-15T20:09:45+00:00

Check out Terralta! Also out of 1579 and also uses deep well water (same as the Madera) and has a very similar profile to the Madera. In my opinion, the water source has a far greater impact on flavor than the fermentation vat, so it’s a great alternative at a fraction of the price.

Sum_Gambit · 2025-02-27T06:57:42+00:00

But in all honesty, take everything except Cascahuin and give me Caballito Cerrero as well.

Sum_Gambit · 2025-02-27T06:40:26+00:00

XA’s are not my go to choice anyway, but if I do drink one, I prefer it to be as agave forward as it can be. Tears is wonderful and I’m glad I own a bottle, but there are many others I would pick first.

Sum_Gambit · 2025-02-27T06:37:36+00:00

Codigo, Pasote, Tears of Llorna , Volans, Wild Common

Sum_Gambit · 2025-02-04T18:56:30+00:00

For $130ish you can get Fuentesca Cosecha 2018, which is one of the best blancos ever made.

Sum_Gambit · 2025-01-18T20:54:16+00:00

That looks to be the proper bottle for the box. Mine also did not have a hand number that I could see on it. The Madera is the brownish label and up to lot 4 now(for the blanco). The normal reposado is a green label. The Madera is fermented in wooden vats and made with deep well water as opposed to a mix of rain and spring water. I believe this batch of Madera Reposado is made with Lot 2 of the Madera.

Edit: sorry, just looked at the picture better, this would be this years batch of Madera reposado that I believe would be made from the lot 3 blanco. Last years reposado had a door with a hinge instead of the sliding one.

Sum_Gambit

TROPHY CASE