This is an unusual mezcal. I find that most mezcals have this earthy smoky flavor as the backbone, and top notes of mineral clay followed by whatever flavor the unique variety of agave provides. And unlike whiskey, I also find there's really no way to hide bitter or not-so-well developed flavors by secondary finishing; there's only two ingredients---agave and water. And plenty of sun for natural fermentation. In this case, I was thrown off...because I didn't get the clay or earthy flavors. I got a sweetness, almost an artificial type of saccharin sweetness. It's not bad...just not for me. It's like opening a bottle of Ardbeg and you suddenly get a Balvenie heather and honey.