Mal De Amor Sierrudo Artesanal Mezcal

Aromas of charcuterie, (salami), slight green peppers and green salty olives. The palate has a silky texture with subtle mesquite smoke, and the charcuterie element coming back. D&M Tasting Notes

Sierrudo (also spelled cerrudo) most commonly refers to an Agave americana. This means that it is closely related to Maguey arroqueno, sierra negra, and coyote. This maguey is enormous. It generally takes 16-20 years to mature and can grow up to 1,000 pounds in weight.  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 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. 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 Importer Notes