Amormata Masparillo was produced by Felipe Soto in El Mezquital, Durango using Maguey Masparillo (Agave maximiliana).
About this destilado de agave
Amormata Masparillo was produced by Felipe Soto in El Mezquital, Durango using Maguey Masparillo (Agave maximiliana). The agaves are cooked in an underground oven and mashed by axe and desgarradora. It is fermented in pine wood vats with spring water. It is then double distilled in a traditional Durango-style copper on bottom wood “Viejo” on top with wood arm going to copper serpentine. The final distillate is adjusted with heads and tails.
Maguey Masparillo is a medium-sized agave that grows on the mid-elevation well drained slopes of the Temoaya canyon. Masparillo has a relatively low sugar content so the batches are generally quite small. Lamata Masparillo is aromatic, sweet, and lactic mezcal is a unique spirit that will only be offered in very limited quantities as not to put undue pressure on the ecosystem.
The brand now uses the name Lamata and it is possible future releases will be labeled under the Lamata brand; as of 2021 the only Masparillo release from the Soto family has been under the Amormata label. For the release of Lamata Masparillo from Maximino Cruz, see: Lamata Masparillo Durango – Cruz
Lamata
Lamata (formerly named Amormata) is the for-export label of Nacion de Las Verdes Matas, a small unregistered brand started by Luis Loya many years ago. His goal is to share mezcal from Northern Mexico from places that are under-represented in the market. Luis has relationships with producers in Durango, Nuevo Leon, Sonora, Chihuahua, San Luis Potosi and Tamaulipas among others.
The typical lot sizes of Amormata releases range from about 40 liters to 200 liters. The producers will continue to make about the same amount of spirits that they historically have in the past. Therefore, the brand will not bottle much more than a total of three to five thousand liters per year. Amormata is dedicated to promoting the “gusto historico”, the terroir, the liquid culture, and the history that is mezcal to people beyond the borders of the places where it is made.
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thatsnotaknife
2 reviewsOne of the best I’ve had. Earthy sweet, almost tamarind finish.
GreenspointTexas
385 reviewsSweet Chile Sugar Cookies. Enjoyable but not my favorite. Would never turn down a pour of this.
donpedro
39 reviewsLot MAS-C 05-2019. Ok, @Rakhal hit the nail on the head: smouldering charcoal ash and roasted asparagus (or maybe grilled leeks?). This is complex with great acidity and salinity. There are some background notes of pine resin and fresh ground black pepper and parmesan cheese. Definitely evolves once it opens up a bit with oxidation.
LittleArm
32 reviewsSuper interesting! Sweet and salty on the nose. Tastes musty (like grandmas house) and dusty but at the same time its super fresh and green. Bell peppers, celery and mint. Little bit of heat on the finish but not in a bad way. Definitely worth trying if you get a chance!
Rakhal
392 reviewsLot MAS-C 05-2019. Wow! Another unique offering from Amormata/Lamata! I’ve never had a Mezcal this dusty and ashy. Cigarette ashes, mothballs, freshly opened ancient tomb, dried mushrooms, decay, anise, cinnamon. Amid all of this ashiness there is something very green though like fresh crisp asparagus. This Mezcal is like the first green growth pushing out of a decimated, smoldering, volcanic landscape. I love it!
Tyler
604 reviewsReally awesome mezcal. Sweet salinity. Green vegetables. Spearmint Tic Tacs. Raw palenque terroir. Great mouthfeel. 49%. Lot MAS-C 05-2019.
Jonny
633 reviewsLot MAS-C 05-2019. 135 litres. The nose on this is incredible. Very sweet aromas. Notes of dark fruits mixing with aftershave. Peppery palate. Notes of moth balls, black pepper, pickle juice, and cooked asparagus. There’s some heat on this, but it’s worth it. Big payout.