Mezcal Don Amado Anejo

Don Amado Añejo is clay-pot mezcal aged eighteen months in Mexican brandy casks — and Mezcal Reviews found it still full of agave despite the time in wood. Eleven generations of the Arellanes family have made mezcal in Santa Catarina Minas since the late 1700s, and it's the standard-bearer of the ollas de barro tradition: small ceramic pot stills with bamboo tubing that give mezcal an earthy, mineral softness copper can't. Añejo starts with the house espadín — mature highland agave roasted in a wood-burning earthen pit, crushed and fermented with its fibers, double-distilled in ceramic-and-bamboo pot stills by maestro Germán Bonifacio Arellanes — then ages eighteen months in American oak casks that previously held Pedro Domecq brandy, bottled at 40% ABV. Mezcal Reviews found a golden straw color and a complex palate, much more viscous and suave than the Reposado and the Rústico, with a lot of agave still present for the age, a bit earthy, sweet caramel mixing with smoke. Expect the Minas signature — clay, charred agave, spearmint — layered with the brandy cask's vanilla, honey, dried fruit, and a faint grape-brandy sweetness, rounded and silky, finishing long and soft. Honest note: aged mezcal divides purists, and this is the Don Amado for the whiskey or brandy drinker — clay-pot identity intact under eighteen months of oak. For a cigar, a mezcal Old Fashioned, or neat. Minas, aged in brandy wood.

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