Mal de Amor Wild Barril

Mal de Amor, Artesan Mezcal, Oaxaca, Mexico. Wild Agave

Wild Barril

The agave is crushed by a horse-pulled tahona after being slow roasted underground for 4-5 days

The fermentation is done with wild yeast in open air (completely natural fermentation) which takes between 5-10 days

The stills are around 250 liters and are heated by direct fire. Everything is double distilled (copper pot distillation) then rested in glass anywhere from 6 months to 4 years. This allows for the flavors to really come out after some settling. 

This expression, bottled at 45% abv, is Light and fruity, teasing the palate with gentle smoke and drawing you in for the next taste.