Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo, because of the colour). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills. The flavour profile obtained is fruity and zinging, with hints of tropical fruit, citrus (pomelo), and tamarind, underpinned with a little smokiness and pine notes. When it hits the palate it explodes with these fruity vibrant notes, and has a textured feeling in the mouth. The finish is fresh and fruity.
NOSE - Pepper-sprinkled strawberries, candied lime peel, bike-tire inner tubes, freshly rubbed mint and soy sauce. An alarming combination that works surprisingly well.
PALATE - Fresh and clean minty flavours kick things off, with chocolate notes following shortly after. Underneath everything is a layer of savoury umami: reduced soy sauce, buttered toast and grilled meat. Greener notes build on top: leafy and fresh. Sweet fruit builds, with sweet cooked agave joined by sharp granny smith apples.
FINISH - The mint fades to reveal strong mineral notes and a touch of sugary sweetness. Fruit and pepper remain.
COMMENT - A riot of flavour which all comes together to create a well-rounded and complex spirit. One for the adventurous.