Nose: Prominent cooked Blue Weber agave, showing the brand’s Los Altos terroir. Black pepper spice and subtle minerality underpin the sweetness. Light oak and vanilla layers, along with hints of white-flowers and citrus.
Palate: The cooked agave core remains front and center: sweet, full-bodied. Vanilla and oak support the agave, while black pepper and cinnamon/spice emerge. A clean mineral/earthy backbone carries through the mid-palate.
Finish: Smooth and lingering: the pepper and spice fade gradually, leaving vanilla and agave sweetness behind. The finish retains a bit of oak dryness and minerality, making it satisfying but not overly heavy.