Mal de Amor is located in “Santiago Matatlán, Oaxaca, Mexico” and is completely family owned. It is not just a distillery; on the grounds the Hernandez family runs an authentic Oaxacan style restaurant on the main road departing Oaxaca Centro.
The agave used for production at Mal de Amor comes from a variety of different lands in Oaxaca which allows for a rich diversity in expressions to include different terroir. Portions of the family owned land is used to maintain the sustainability of agave for future generations.
The Maestro Mezcalero is Armando Hernandez. Armando is a 3rd generation Maestro Mezcalero. He grew up making mezcal with his father, learning the techniques handed down from his grandfather. Armando and his family are native Oaxacan people known as Zapotec.
Rarely imported to the US, Mal de Amor has been cultivating this agave to sustain its future. It has taken 15-18 years to mature. With a slightly longer roasting time (5 days) and rested 3-6 months in glass. Bottled at 46% alc.
Cuishe (Karwinski) agave varietal that takes 12 to 15 yrs to mature is cooked, mashed, fermented, and distilled together with Tobala (Potatorum) which takes around 12 yrs to mature to create an ensamble. Bottled at 47% alc.
Tasting notes:
The Cuishe is bold and very grassy which mixes nicely with the citrus and fruit taste of Tobala
This agave is the youngest of the Americana agaves distilled, around 12 years which is the same for Madre Cuishe. This expression like all Mal de Amor ensembles is cooked, fermented, mashed, and distilled together then rested in glass for over 2 years. Bottled at 47.4% alc.
Tasting Notes:
While not overly sweet, you will find lots of strawberries and raspberries mixed with an ashy menthol creating a perfect balance.
