Nose: citrus notes (lemon, grapefruit), mineral touches (limestone, wet chalk, yeast, beach pebbles), hay and touches of parsley. White bread. Hints of smoked meat and earthy ash in the background.
Mouth: sweeter, with a bigger sooty side and the same light meatiness (pechuga mezcal, you should try that). Hints of olive oil and smoked cereals, lime and chalk. Lemon and salt.
Finish: long, on heathery smoke, sweet herbs and black pepper.