This is full of wonderful aromas - sea salt, grilled corn, grilled peaches, watermelon, rose water, teak wood, gravel-like minerality and clay with just a wisp of an earthy, vegetal smoke. It makes me think of Port Charlotte’s green peat notes as compared to an ashy Lagavulin or Ardbeg. Zero (well, almost zero) burn. This is also decadently sweet and slightly oily with some big floral, vegetal and clay notes. The watermelon, white pepper and cedar notes are in wonderful harmony. There might be some licorice and cigar wrapper in there as well before the tarry, kerosine-like funky smoke shows up to remind me this is mezcal. I could drink far too much of this. Like, hepatitis amounts. The sweetness is very in your face, so not particularly challenging in that regard but it retains enough complexity to keep it interesting. It reminds me of a cuixe or espadin (from my limited experience) but has the tequila blanco sweetness. No idea how it’s made and no matter because even with a GPS I’m not sure this could be found or recreated. I owe a huge thanks to @PBMichiganWolverine for 1) smuggling and 2) sharing this gem.