Chichicapa is the Mexican village where this Del Maguey mezcal is produced.
Distilled twice, it is made from organic agaves harvested when fully ripe. The latter are the product of sustainable agriculture, carried out with respect for producers and age-old traditions.
Tasting notes from Thomas
The nose follows classic mezcal themes. We start with a slightly sour cream, pepper, a touch of smoke, scents reminiscent of solvent, lemon, fern and mint.
Aeration takes its toll and a clearer complexity emerges. Coconut milk, almond powder, camphor, nutmeg and lemon juice. These are the aromas that come to the fore with great finesse. A farmhouse (barn) impression also emerges, while graphite, cold stone and raspberry wafers appear.
The palate is surprisingly sweet, with a feeling of agave and flowers (carnations, violets) covered by a thin film of sugar. Then it's the turn of lemon juice, powdered almonds and a mineral (cold stone), camphorated approach.
The finish is still sweet, with a clearer herbal influence (cut grass, fern, mint, hay). Flowers, a hint of lemon and a sweet roundness then remain on the palate. Finally, menthol and eucalyptus bring the necessary freshness to the end of the tasting.
" A mezcal that plays on sobriety, juggling farmhouse tendencies with a soothing floral,sweetflavor..."
jmb49
Very fragrant, perhaps too much for me... But surprisingly fresh, to be tried in the warmer months :)