Nose: Right as ryan came on zoom, he was rubbing tigerbalm into his eyes. Trying to break the evil spell and prepare himself for all that biodiesel potency. Fennel seeds, peach tea, potters clay, apple chutney, turnip, creamy black peppercorn sauce on smoked loin. Dried peppers. Reminds me a lot of some of the agave distillates like sotol with the earther green funk. With more time in the glass, canned pears and….very oddly….raw beef.
Palate: Strong pepper and leek notes, garden variety hot peppers. Arugula with grapefruit supremes. Much lighter smoke of touch than the others, like a nice chargrilled steak. Add green peppers, sharp onions and broccolini. Bouji fajitas, molcajete, rehydrated peppers.
Rating: 6 / 10 – the agave lovers will flip over this. This isn’t the type of profile I typically reach for, but dang it’s fun, interesting AND good. Peter thinks it was mostly likely a 200L pinot noir. 6.7 Years in the barrel.
