Vessel: CTC Jarrito Nose: Honey, Peach, Cooked Agave, Oak, Apricot, Walnut Palate: Pepper, Stonefruit, Honeysuckle, Cream Finish: Vanilla, Cream Soda, Pear, Macadamia Nut, Mild Minerality. This one was particularly unique compared to what I might expect coming out of El Pandillio. To me the nose was stone fruit; distinctly Apricot and Peach. It seemed like all of the other aromas were built around that, the two most prominent were the honey and walnut followed by the trace amounts of oak. The Stone fruit followed through on the initial palate, although it became less distinctly Peach and Apricot. I also got sweet floral notes of Honeysuckle and cream with a faint tinge of cinnamon. The finish came through, sweet and nutty. Lots of creamy, vanilla and nutty notes. All in all, this was a delightful change of pace for an El Pandillio, Reposado. Where I might reach for a Volans, Don Vicente on a fall or Mild winter day, the floral notes make this quite fitting for a cooler spring day.

40% ABV

General Gorostieta repo 40 abv Trying this for the second time. First time was about a month ago, and it was a neck pour. It opened up quite nicely. Nose: barrel spices, dried fruit, sweet cooked agave, cinnamon, pepper, some minerality and mild oak. Palate: is sweeter than the nose indicates - caramel, vanilla, barrel spices. I don't get a lot of oak on the palate, which makes me happy. Hubby said he got nuts, maybe walnuts. Hmm, I'm feeling that, but not sure which nuts it is. Finish: a nice warmth with a sweetness that lingers very nicely. Other: sipped from a Riedel glass. buttery mouthfeel. Nose from empty glass is really good! PRODUCTION NOTES from Brand Owner: -Small batch, tahona crushed and traditional stone oven steam cooking for 24 hours. -Natural fermentation in stainless steel tanks for 96 hours. -Copper pot distillation for purity and smoothness. No heads are cut. -100% spring water used during fermentation and for downproofing. -Aged in french oak barrels for six months • TASTING NOTES per Brand Owner: -Aroma: Cooked agave, french oak, cinnamon, black pepper. -Taste: A superb balance between buttery cooked agave, hazelnuts and black pepper, with a characteristic minerality that comes from El Pandillo ranch natural springs. -Finish: Smooth naturally sweet notes of vanilla, slightly warm, elegant fade of grapefruit hints.

Thick and oily on the mouth with plenty of agave, pepper and cinnamon. The higher proof definitely enhances the depth of the flavors. Well done.

Nose: Agave jumps out first, backed by a hit of ethanol that reminds you this isn’t shy on proof. There’s a fresh jalapeño note in there, some black pepper, citrus zest, and a touch of mint. A faint wet cement/mineral edge gives it a grounded, earthy quality. Palate & Mouthfeel: Medium, slick mouthfeel with some real presence. Sweet cooked agave leads the way, quickly met with a sharp peppery burst that wakes things up. Once that initial jolt settles, a second sip brings more nuance with some lime peel, honeysuckle, chili pepper, anise, cinnamon and a noticeable salinity that gives it some depth. Finish: The chili pepper doesn’t let go easily. It grips the sides of the tongue, drying things out just enough to leave a lingering tingle. It fades slow and sharp, and before you know it, you’re reaching for another sip. Final Thoughts: This runs hot, but in a good way. The proof and the assertiveness of the pepper bring energy and edge. It’s not trying to be subtle, and I respect that. Punchy, a little wild, and hard to put down.

This stuff is delicious! Awesome nose of sweet cooked agave, some pepper and fresh citrus. On the palette I got a ton of sweet cooked agave, honey, lemon and almost a cinnamon finish. Pretty unique.