The nose starts with a big funky blue cheese blast then a white wine vinegar drizzled over grilled green beans, eggplant and fried yucca root before fruits of salted mango, papaya and fried bananas that transitions to a tangy smoky barbecue sauced platter of short ribs with medium ethanol burn. The taste is a medium yet airy mouthfeel starting with charred lemon and limes that turns moderately bitter that slowly fades to grilled veggies of olive oil covered Portobello, eggplant and red bell pepper that have been topped with blue cheese crumbles before fruits of mango sorbet, mandarin orange zest and caramelized bananas that transitions to a tangy smoky barbecue sauced platter of short ribs with medium ethanol burn. The finish is medium length with mango sorbet, caramelized bananas, lime zest, olive oil coated grilled portobellos, caramelized onions and tangy barbecue sauce short ribs. This is a fantastic mezcal that manages to balance grilled veggies, blue cheese, citrus and barbecue meat well, but leans toward a higher bitter and sour note to start the taste than I prefer. At around $120, I’d much rather pick up a Del Maguey Arroqueno for close to the same price, but I’m still very happy to have this barbecued meat and veggie fruit platter in my cabinet.