Artisanal Liquor Club
Mal de Amor Cuishe + Tepeztate
Mal de Amor Cuishe + Tepeztate
Mal de Amor, Artesan Mezcal, Oaxaca, Mexico. Wild Agave
Cuishe + Tepeztate
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.
Keeping in tradition, the ensambles are based on the historical method of production of using agaves that are ready for harvest on the land vs doing single varieties. The ensambles also have unique taste profile as the different agaves can also taste very different from each other which creates even more depth when cooked, mashed, fermented, and distilled together.
750ml
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