Another crystal clear mezcal joven. The nose is more faint than what I’m used to but is still salty to me. Surprisingly the smoke is something I have to search for a bit. There is a pronounced sweetness with papaya, lime zest and spearmint. There is a dusty chalkboard mineral component as well. The smoke on the end is a bit green if that makes any sense, like fire set to young fresh wood rather than days upon days of burning embers. Palate follows suit and is a different beast from what I’m used to. The texture is light and chalky at the same time - almost crunchy with a vitamin or mineral quality. Bright and acidic flavors come across first with papaya, lightly grilled pineapple, coconut water and that mint note again. Only after that has set in does the smoke pop out and then stick around for a light finish. I’m torn. I don’t know that I like this more than Rey Campero but it is certainly a departure from what, in my mind, has been a typical tar-laden mezcal. If Del Maguey Chichicapa is a Laphroaig and Rey Campero Espadin is a Talisker then this would be a bizarre Oban, or something if the like. Much less smoke and more citrus and salt. On to the topic of batch variation… notes seem to be all over the place on this one aside from salty and mineral qualities. I don’t know how much batches vary with mezcal but consistency doesn’t seem to be a strong point with most mezcals from what I’ve read. For me this ties for 1st of the four I’ve tried. For those of you who like drinking burned vegetables be warned this will likely not be your jam.