My bottle from Lot no. CHI-175 Nose: The initial aromas are funky sweetness, like white sugar syrup and wet cardboard, and a big waft of oily woodsmoke that is akin to Scottish peated whisky but also quite different, being more earthy, ashen and angular. Next there are grassy, vegetal aromas that bring to mind grilled asparagus and baked Brussels sprouts, then chlorophyll and red dirt appear together with pungent, cool notes of mint, oil of wintergreen, Friar's Balsam and freshly cut green wood. It’s a fascinating nose. Palate: A sweet and mildly salty arrival accompanied by prominent smoky flavours. As it develops, oily vegetal tones appear that are reminiscent of unripe banana, green papaya, asparagus and green beans. There are also some grilled sweet citrus/pineapple notes and a salty background. The saltiness is always noticeable but never overpowering and it has an earthy, rounded quality – it’s more like rock salt than brine. At the bottom of everything, circling like a shark, is a white pepper character that knits it all together and that cloud of brooding, oily smoke. Is it just too much of a cliché to call this "rural" or "artisan" smoke? Probably, but hell - that's what it is. Finish: Long. Ashy and salty at first, eventually it fades into a sweet minty aftertaste. The smoke presence of the pit oven is particularly noticeable in this mezcal. It’s just as bold and assertive as that of any Islay whisky, however it is of a different character. Islay peat-reek is tarry ropes, iodine, steam engine fireboxes and maritime breezes whereas this is earthier and ashy with wet clay, campfires, kerosene, cardboard and green wood. It also has a chlorophyll note similar to that of rhum agricole. Chichicapa was the first mezcal I tasted, and it still stands out as one of the very best I’ve tried. Solidly recommended, particularly for smoky whisky enthusiasts – if you only want to have one representative mezcal in your spirits collection this would be a great choice. “Excellent” : 89/100 (4.75 stars)