Mal de Amor
ABOUT:
Mal de Amor is a family-owned and operated brand deeply rooted in the traditions of Santiago Matatlán, Oaxaca—the undisputed world capital of mezcal. Guided by the Hernandez family, who have been perfecting their craft for generations, the brand takes its name from the famous Mexican proverb: "Para todo mal, mezcal, y para el mal de amor, también" (For everything bad, mezcal, and for lovesickness, too). They are firmly dedicated to preserving the artisanal essence of Oaxacan culture, utilizing time-honored techniques at their palenque. The agaves are slow-roasted in conical earthen fire pits, crushed by a horse-drawn stone tahona, naturally fermented in open-air wooden vats with wild airborne yeast, and double-distilled in traditional copper pot stills. The result is a profoundly authentic spirit that honors the land, the community, and the generations of Zapotec wisdom.
WEBSITE:
MEZCALS OFFERED:
Espadín: The cornerstone of the Mal de Amor portfolio, crafted from mature, farm-grown Agave Angustifolia. This classic Matatlán-style mezcal features a warm, inviting nose of roasted agave, fresh citrus, and mild campfire smoke. The palate is incredibly smooth and approachable, delivering flavors of sweet caramelized agave, grapefruit peel, and subtle earthy undertones, finishing with a perfectly balanced, lingering warmth.
Tobalá: A beautiful, wild-harvested expression made from the small, crown-shaped Agave Potatorum found in high-altitude, rocky terrains. It offers an elegant, highly aromatic bouquet filled with floral notes, wild honey, and tropical fruits. On the palate, it is exceptionally velvety and sweet, bringing forward complex flavors of mango, ripe peach, and butterscotch, rounded out by a clean, mineral-driven finish.
Cuishe: Produced from a tall, cylindrical wild agave (Agave karwinskii) that thrives in arid microclimates. This mezcal is distinctly green and herbaceous. The nose opens with pine, freshly cut grass, and wet clay. The tasting experience is dry and savory, showcasing vibrant notes of green bell pepper, white pepper spice, and a distinctive, earthy minerality.
Tepeztate: A bold and untamed spirit crafted from wild Agave marmorata that takes decades to mature on steep, rocky cliffsides. It boasts intense, striking aromas of jalapeño, eucalyptus, and damp earth. The palate is vibrantly spicy and vegetal, delivering a powerful punch of green herbs, citrus zest, and a deeply complex, lingering smoky finish.
Ensamble: A masterful blend that showcases the maestro mezcalero's artistry by co-fermenting and co-distilling different agave varieties (typically Espadín paired with wild agaves like Cuishe or Tobalá). This expression creates a beautifully harmonized profile where the sweet, reliable backbone of the Espadín perfectly supports the wild, herbaceous, and floral complexities of the wild varietals, creating a deeply layered and satisfying sip.