MEZCAL DEL ODIO AL AMOR

Mezcal Del Odio Al Amor

Born in 2020 with the aim of helping small Mezcal producers in the state of Oaxaca, which are marginalized by the large Mezcal producers. At Mezcal Del Odio Al Amor we are committed to preserving and disseminating Mexican history, art, traditions and popular culture.

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Our Mezcales

Espadín

Agave Angustifolia/ 42% Alc. Vol.

Maturation between 6 to 8 years according to the conditions of the climate and land. Silky, citrus and herbaceous notes can be obtained on the palate, it is the mezcal to share, excellent for cocktails.

Mezcal: 100% Young Artisan hand-made
Presentation: 750ML.
Origin: Santiago Matatlán, Oaxaca, México.
Mezcalero Master: Abundio Santiago.

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Tobalá

Agave Potatorum/ 42% Alc. Vol

Name of Zapotec origin means that it is found in the land of rock and clay. This rose-shaped agave grows among pines and oaks, something that helps it in times of drought. In Oaxaca, mezcal land, it is said that the Tobalá mezcal is among the best. The mezcal produced with this maguey has light, subtle and smoky flavors

Mezcal: 100% Young Artisan hand-made
Presentation: 750ML. / 200ML.
Origin: Santiago Matatlán, Oaxaca, México.
Mezcalero Master: Abundio Santiago.

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Arroqueño

Agave Americana var. Oaxacensis./ 45% Alc. Vol.

One of the longest mezcal magueys, its leaves are straight, striated and have a green color with white tones, due to a wax that covers them. Smoke, earth, grass and roots are characteristic notes of our Arroqueño Mezcal.

Mezcal: Young Artisan 100% Wild Agave.
Presentation: 750ML. / 200ML.
Origin: Heroica Ciudad de Ejutla de Crespo, Oaxaca, México
Mezcalero Master: Mario Sánchez Pacheco.

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100% ARTISAN HAND-MADE ELABORATION PROCESS

Agave search

Having a base of 2 wild maguey, you should go out to explore the Oaxacan mountains, guided by the mezcal masters Mario Sánchez Pacheco / Abundio Santiago depending on the type of maguey.

Cooking

Before putting the pineapples in the oven, they are chopped with an ax to facilitate their cooking, which is done in a conical oven under river stone soil, with Mezquite firewood.

Grinding

The grinding is carried out with a stone wheel, which is usually pulled by a donkey.

Fermentation

It is carried out in wooden and oak, which are left open so that the microorganisms act freely and unfold the carbohydrates to convert them into ethyl alcohol.

Distillation

At the end of the fermentation process, distillation is carried out in copper stills heated with a wood fire.

THE BEST COMPLEMENT

FOR YOUR MEZCAL EXPERIENCE

MAGUEY WORM SALT

Exquisite maguey worm salt, handcrafted by Oaxacan hands from Santiago Matatlan.

Presentation: 110gr.
Origin: Santiago Matatlán, Oaxaca, México.

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