Issue link: https://digital.copcomm.com/i/807384
april 2017 / the tasting panel / 89 This One is for The Lovers: Los Amantes Smoky, bold and warm: mezcal is a spirit that origi- nated in Mexico hundreds of years ago. However, it's not been until recently that its delicious flavor has gained popularity across the border. Los Amantes mez- cal—meaning "The Lovers"—is made from 100% agave grown in Tlacolula, in the Oaxacan region of Mexico by small distilleries known as palanqueros. Started by Ignacio Carballido and Guillermo Olguin in 2002, Los Amantes has three different expressions: Joven, Reposado and Añejo. All three are made from the piña (heart) of agave espadin, cooked three days in underground conical pits, which gives mezcal its traditional smoky flavor. It is then ground in an Egyptian-style mill made of stones pulled by horses, then fermented in barrels and distilled through copper pots. The Joven ($52.99) is bottled immediately after, and the Reposado ($64.99) is rested in new French oak for six months, and the Añejo ($79.99) is aged in French oak barrels for two years. As for mezcal's popularity, co-founder Carballido has some theories: "Mezcal is a spirit that was misun- derstood by many and never had a chance to shine. But now people are realizing that is has history and heritage." —Jesse Hom-Dawson Tasting Notes Los Amantes Mezcal Joven offers up a sturdy nose of lime, smoked spearmint and brine. The palate is frisky with dots of white pepper, clean agave and slate. Warm notes of mocha, oregano and licorice follow to a creamy finish. 94 —M.M. Los Amantes Mezcal Reposado has an inviting perfume of agave, blueberry and smoked lime. The delicate, gentle flavors and creamy texture earmark an elegant spirit. Sandalwood and buttercream meld with an echo of minerality. 96 —M.M. Los Amantes Mezcal Añejo integrates the wood aging gracefully and the aromas of cedar plank, lightly smoked caramel-lime and sweet agave is ethereal. Despite an opening curtain of black pepper and singed orange peel, the delicate nature of this spirit is apparent. 95 —M.M. PALM BAY INTERNATIONAL PALM BAY INTERNATIONAL The Devil is in the Details with Chamucos Tequila There's a certain amount of irony in the name Chamucos Tequila (inspired by creatures that appear in dreams and commit frightening or mis- chievous acts), since the brand does a lot of good when it comes to protecting the planet. Chamucos began using organic farming practices in 1992, it doesn't use herbicides, pesticides or chemical fertil- izers and the packaging materials, labels and most POS materials are made from recycled materials. The agave cooks for 30 hours before undergoing natural fermentation using a proprietary yeast strain; it is then double-distilled in stainless steel alembic stills. The Blanco (SRP $44.99) rests in stainless steel tanks, the Reposado (SRP $49.99) rests for six to seven months in virgin American white oak barrels and the Añejo (SRP $59.99) ages in both virgin French oak and virgin American white oak for an average of 18 months. Chamucos may haunt our nightmares, but this tequila is what dreams are made of. —Emily Coleman Tasting Notes Tequila Chamucos Blanco Tequila the nose displays an outgoing personality of bright, clean fresh agave, scented with lime and a hint of patchouli. Sensually silky, it washes the mouth with vanilla cream, salted toffee and an earthy agave that presses through to the lengthy finish. 93 —M.M. Tequila Chamucos Reposado Tequila salts the olfactory senses while edging out fragrances of wild flowers and apricot. Fruit, flower and earth combine on the palate for a complex layered effect, brushed by white pepper and a creaminess that works with the mineral-acidity on the finish. 95 —M.M. Tequila Chamucos Añejo delivers such a captivating perfume—jasmine, brown sugared agave, summer peach and buttered toast; it translates equally well on the palate. Rich and generously textured with a velvet creaminess, a hint of tobacco and black pepper give this aged spirit extra oomph. 95 —M.M. PALM BAY INTERNATIONAL