Maleza Cempasuchitl Marigold Liqueur

The aromas of wild, edible flowers (Mexican marigold, hops, and chamomile) blend nicely in this liqueur along with hints of citrus and spices.

Cempasúchitl comes from cempoalxóchitl, “twenty flowers” in Nahuatl. In Mexican folklore, the intense color of this aromatic flower helps guide the path of the souls that visit the altars during Day of the Dead, one of the most important festivities in that country. For this production, the cempasuchitl was harvested at the foot of Lake Pátzcuaro, in the hospitable town of Arúmbaro, in Michoacán.

Well known for its ornamental use, the flower has also been used since pre-Hispanic times for its medicinal properties to treat digestive problems, respiratory diseases, reduce fever and even relieve some dermatological problems. Its petals have subtle bitter flavors that complement the cluster of Maleza Licor de Cempasúchitl, a wildflower liqueur with accents of citrus and spices.

Like all of the Maleza liquors, the base spirit is alcohol distilled from corn in Rubio Isunza’s native state of Chiapas, the southernmost state in Mexico. Chiapas’ native spirit is pox (pronounced posh) which is distilled from a mixture of corn, wheat, and sugarcane. Isunza worked with a traditional pox distiller in San Juan Chamula, Chiapas, to produce a base spirit purely from malted corn because it has such a distinctive flavor.