Mezcal Mala Idea Cuishe Silvestre
more fruity
Tobalá is one of the most sought after species of wild agave, grown in stony soil in Oaxaca. Mala Idea, which translates to "bad idea," based on the crazy decision to cultivate such species for mezcal, uses 100% tobalá maguey harvested at 12-14 years old.
It's roasted for 72 hours in an earthen oven, crushed by tahona and fermented for 5 days using local yeast in exposed pine vats. The mixture is double-distilled in copper pot-stills before direct bottling.
Tobalá is one of the most sought after species of wild agave, grown in stony soil in Oaxaca. Mala Idea, which translates to "bad idea," based on the crazy decision to cultivate such species for mezcal, uses 100% tobalá maguey harvested at 12-14 years old. It's roasted for 72 hours in an earthen oven, crushed by tahona and fermented for 5 days using local yeast in exposed pine vats. The mixture is double-distilled in copper pot-stills before direct bottling.
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ageNAS
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Cost
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abv45.0
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Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
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Cask Type
Tasting Notes
"Tobalá can be challenging in its approach and this one is especially so, with an intensely bitter and earthy character. The only detectable sweetness comes in the form of its barbecue-like smoke, but otherwise it's all bitter grapefruit, green pepper, olives and pine. There's quite a lot of alcoholic heat in the finish which could have used a cleaner dismount."
Added by
Amanda Schuster
Score
78