Mala Idea

Mala Idea, which translates to "Bad Idea" is named in celebration of everyone who follows their passions regardless of the risks and challenges they present.

Mala Idea Cuishe is made with wild agave Cuishe in Santiago Matatlan, Oaxaca.
Mala Idea creates their Mezcal how it has been done for 400 years. They roast the piñas in an earthen oven, removing them at the exact right moment. They crush the cooked agaves with a 1.5 ton tahona wheel pulled by a horse, and implement an open-air fermentation process that utilizes ambient wild yeasts for 90-118 hours. Then they triple distill the spirit in a vintage copper stills to create the most refined, flavorful and balanced Mezcal available.