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Mal de Amor Ensamble Jabali+Tapextate Artesanal Mezcal
Size750mL Proof96 (48% ABV)
Upon returning to their homeland, the Hernández brothers started crafting artisanal mezcal using traditional methods at the family Palenque just outside Santiago Matatlán, Oaxaca. This ensamble mezcal is distilled from mature jabali (convallis) and tepextate (marmorata) agaves.
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About Mal de Amor Ensamble Jabali+Tapextate Artesanal MezcalThe Hernández brothers were raised in Oaxaca, Mexico ― the birthplace of Mezcal. Naturally, the Zapotec brothers grew to love the local culture and traditions, taking pride in the land as well as recognizing the importance of the agave and the famous Mexican spirit. They were forced to emigrate due to the economic conditions in their homeland. While away, they never forgot their origins, constantly dreaming of a time when they would return home. They would finally return as the Palenque Mal de Amor was constructed.
Based in Santiago Matatlán, Oaxaca, Mal de Amor is a family-owned distillery where the Hernandezes craft artisanal mezcal. On the same grounds, not more than a stone's throw from the town, you'll find their authentic Oaxacan restaurant, aging facilities, as well as the bottling and labeling part of the Palenque. There, they craft authentic terroir mezcals from various types of agaves that come from different lands in Oaxaca.
Geared towards sustainability, Maestro Mezcalero Armando Hernández watches over the production. Himself a 3rd generation mezcalero, Hernández relies on traditional methods, handed down by his father and his grandfather before that. This means that the agave is slowly roasted underground for 4 to 5 days. Then, it is crushed by a horse-drawn tahona mill and left to naturally ferment for 5 to 10 days. Afterwards, they are double-distilled using 250-liter copper-pot stills and rested before finally being bottled.
Beside the numerous single-agave expressions, Mal de Amor produces several ensamble mezcals as well. This expression is distilled from mature jabali (convallis) and tepextate (marmorata) agaves. The first are harvested at around 15 years of age, the second at around 18 years. After distillation, the mezcal rests in glass for 3 months before being bottled at 96 proof.
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It can be made from different types of agave in different parts of Mexico, but most of it (60%) comes from the state of Oaxaca. Mezcal offers a large diversity of flavor profiles and ranges between 40 and 55% ABV.
The mezcal is fruity and savory with complex maritime notes. Look for smoked salmon, smoky ash, and plenty of agave notes. The finish is fresh and bright with a touch of smoke.