Pierde Almas Mezcal
Ultramundo Lamparillo – Gilberto Roldán
Ultramundo Lamparillo, Gilberto Roldán is a Joven Mezcal from Durango. This spirit uses Asperrima agave produced in Nombre de Dios by Gilberto Roldán. Hand milling and Duranguense distillation define its character. Batch GLE-003 shows roasted peppers, berries, and stone fruits. The palate balances tangy mango with sweet custard and spice cake. A distinct lactic texture coats the mouth before a river-rock minerality finish. The ABV ranges from 48 to 52 percent, ensuring a robust profile that lingers long after the final sip concludes.
Certified Testing
Flavor Profile
Visual Phase
Color: Crystalline, very bright, with slight cold flashes could be perceived such as silver, very faint bluish or cold light gray under certain lighting conditions. Clarity: Clean and transparent, without impurities or turbidity.
Olfactory Phase
Aromatic profile with a combination of citrus, fruity, herbal and sweet notes. Aromas of pineapple, tangerine and grapefruit stand out, accompanied by apple yellow, mint and cinnamon, along with a sweet caramel note. The intensity aromatic is average, as is the alcoholic sensation.
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Taste Phase
Citrus and spicy taste profile, with defined flavors of mandarin, grapefruit and cinnamon, which provide a fresh and vibrant acidity. Sweet notes of pineapple are perceived and a sweetness reminiscent of caramel. Acidic flavors predominate, accompanied by a subtle sweetness. The alcoholic sensation is medium-low. The aftertaste shows an average persistence, dominated by citrus notes and fruity. Notes of pineapple, orange and lime are perceived. The alcoholic sensation and astringency is low, allowing the final notes to be expressed clearly and softness.
Read more🍍Pineapple
🍊Tangerine
🍎Apple
🫚Ginger
🪵Cinnamon
🥭Mango
🍊Grapefruit
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About the Brand
Ultramundo Mezcal is an agroforestry project. They’re attempting to foster a balanced relationship with nature through craft spirits, specifically artisanal mezcal, using the agaves from their 24,000-acre ranch in Mapimí, Durango. They leave at least 20% of the agaves that reach maturity to do what they do naturally: go to seed and regenerate their population.
