Mal Bien Alto Isidro Rodriguez Mezcal

A Michoacán original, Mal Bien Alto captures Isidro Rodríguez Montoya’s remarkably clean approach to agave distillation. He makes it in Río de Parras using mature alto agave, also known as Agave inaequidens.

The agave cooks for eight days in a seven-ton earthen pit fired with encino wood. Isidro then hand-mashes the cooked agave in eucalyptus canoas before fermentation in open stone pits.

Fermentation runs just eight to ten days, with a small addition of pulque helping create the spirit’s notably fresh profile. Two distillations follow in a copper-and-oyamel Filipino still.

The result stays bright and mineral-driven. Tropical fruit, citrus, fresh herbs, and subtle savory tones give this mezcal unusual clarity without losing its rustic roots.

Nose: Initial aromas burst with vibrant fermented fruit. Distinct notes of freshly cut lemons and sweet oranges dominate the immediate aromatic profile, providing a remarkably bright and focused sensory baseline. Subtle undertones of watermelon rind and damp slate anchor the lighter citrus elements. You'll catch distinct traces of crushed lemongrass adding a delicate herbal edge to the glass.

Palate: Fruity sweetness immediately commands your attention. Prominent flavors of juicy watermelon and sharp citrus peel wrestle against a remarkably crisp, slate-like minerality that forms the core structure. Unexpected touches of cooling cucumber and savory green onion weave through the mid-palate. It's an earthy counterpoint to the concentrated agave sugars, elevated by a faint hint of wild oregano.

Finish: The liquid leaves a dry trail. A lingering mineral tension defines the lengthy conclusion, slowly fading into faint echoes of dried citrus peel and soft alpine herbs. There isn't any harsh alcoholic burn to interrupt the steady fade. A delicate, mouth-watering salinity remains firmly planted on the tongue.

Savory dishes require a spirit with robust structural integrity. This mezcal cuts right through heavy fats. Serve it alongside roasted pork shoulder tacos topped with a vibrant, highly acidic salsa verde to beautifully contrast the rich, savory meat. The inherent mineral notes also elevate simple coastal fare like freshly cured snapper ceviche. Sharp, aged goat cheese easily coaxes out the subtle melon sweetness hidden deep within the roasted agave.