Mal Bien Espadin Mezcal

Mal Bien Espadín Mezcal is an artisanal spirit crafted in San Dionisio Ocotepec, Oaxaca, by fourth-generation mezcalero Lucio Morales López and his family. Utilizing 100% Espadín agave (Agave angustifolia), the production process honors traditional methods: the agave piñas are roasted in a pre-Hispanic style earthen pit oven fueled by encino and white pine for 5-7 days, crushed by a tahona (stone mill), and fermented naturally in open-air pine vats with well water for 4-6 days.The mash is then double-distilled in 275-liter copper pot stills, resulting in a mezcal that authentically reflects its terroir and the dedication of its producers.

Nose: Aromas of roasted meat, tropical fruits, ground corn, lime pith, and pine tar. ​

Palate: Flavors of leather, caramelized banana, and barley, with a mineral-rich undertone. ​

Finish: Long and warming, with lingering notes of smoke balanced by a gentle sweetness, hints of cinnamon and clove, and a mild vegetal character reminiscent of bell peppers. ​

Mal Bien Espadín Mezcal's complex flavor profile makes it a versatile companion to various dishes. Its smoky and sweet notes complement grilled meats, such as barbecued pork or beef, enhancing the charred flavors. The mezcal's tropical fruit and mineral characteristics pair well with spicy Mexican cuisine, like tacos al pastor or chiles rellenos, balancing heat with sweetness. For a delightful contrast, enjoy it alongside rich desserts like dark chocolate mousse or caramel flan, where the spirit's depth accentuates the dessert's sweetness