Cooked agave dominates the aromatic profile, while the ethyl remains restrained and complementary. Petrichor follows closely, layered with a trace of charred smoke, light white blossom tone, and a gentle thread of grassiness that adds freshness. On the palate, the agave arrives with intensity. Faint lime citrus provides a subtle flash of brightness before giving way to an enveloping, buttery richness. Petrichor remains a constant throughline, joined by light wood tones, soft earth, soft salinity, soft lime citrus. and a lift of freshness that keeps the profile balanced on the palate. The ethyl is impressively muted, allowing the spirit’s oily texture to fully carry and amplify each flavor across the palate. The addition of cooked agave fibers versus Lote 150’s uncooked to the fermentation is indeed a noticeable difference in taste. I prefer the Lote 200. The finish tapers slowly, led by lingering butteriness and sweet cooked agave, with only a whisper of petrichor remaining as it fades.

Vegetal nose. Decent palate

Guillermo knocked this one out of the park! This has an incredible nose of OldSkol Blanco’s with cooked agave rising from the Riedel. And not just cooked agave, but that sweet spicy smell you get when they open the doors of the horno. The walls of the Riedel hold the tequila then it tears and runs legs the full length of the glass. The viscosity is thick and the taste reminds me of taste the cooked agave at the distillery. The smell and taste are reminiscent of the older single digit lotes. The viscosity causes all the flavors to linger on the palate, creamy notes of agave with a natural sweetness that balances out the spice with white pepper cloves and a bit of an earthiness that compliments the spice with a touch of bittersweet notes. Slight warmth that rest on each side of the tongue and the back of the throat. Long, long finish that calls for another sip…… Fantastic Blanco

tried at john welch pnwac gathering 12.7.25

tried at john welch pnwac gathering 12.7.25