MEZCAL MALA IDEA

We at Mala Idea live by this spirit, we are adventurers, seekers of the very best agaves wherever they are, and however challenging it might be to source them. Some may say it is a "bad idea" to go through this much effort to find these agaves, but we are committed to producing the best Mezcal made with only the ripest and most mature agaves. From semi-cultivated/wild Espadin to the truly wild agaves such as Tobala, Cuishe, and Tepextate, we handcraft our Mezcal in micro batches to ensure the absolute best quality and best tasting Mezcal on the market... Mezcal Mala Idea creates their Mezcal how it has been done for 400 years. We roast our piñas in an earthen oven, removing them at the exact right moment. We crush the cooked agaves with a 1.5 ton tahona wheel pulled by our horse, and implement an open-air fermentation process that utilizes ambient wild yeasts for 90-118 hours. We then double and triple distill the spirit in our vintage copper stills to create the most refined,..