El Peloton de la Muerte is produced by Mezcales de Leyenda, a cooperative that represents artisanal mezcal producers from different regions in Mexico. The group was formed by a group of Mexican entrepreneurs, led by New York based chef Danny Mena. The agave was cooked in stone pit covered with lava rocks, after which it fermented for four days in wood vats. It was then double distilled in copper stills. All the wild agave used to produce Mezcales de Leyenda is grown in a sustainable method and certified organic by the USDA and CCOF (California Certified Organic Farmers). The label for El Peloton de la Muerte, which means Brigade of Death, depicts the flag used by insurgents during the Mexican Revolution.
Visual: Filtered clear, no sediment. No lasting perlas (unsurprising at 41% abv.) Nice legs though.
Nose: Light smoke, some melon and black walnut.
Body/Taste: Clean, forward sweetness, but not much heat - very smooth, but nothing "macho" here. Don Pablo's gardener would call this "agua."
Aftertaste/Finish: A pleasant, lingering warmth. Relatively clean exit. Just needs more zip.