Amormata Masparillo was produced by Felipe Soto in El Mezquital, Durango using Maguey Masparillo (Agave maximiliana).
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|Category:||Destilado de Agave|
|Batch size:||40 liters (Lot MAS - C- 6-1-2019)|
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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 (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.