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and earthy mineral notes
such that they only produce with two-to-three loaded ovens per year
Fermented in open-air stainless steel vats with wild yeast
this handcrafted mezcal contains no additives and reflects a commitment to sustainable production
with a lingering finish that can haunt the palate for hours
Mal Bien Espadin Morales SotolCollection and earthy mineral notesMal Bien Espadn is produced by Lucio Morales Lopez in San Dionisio Ocotepec, Oaxaca. Utilizing a prehistoric oven, tahona crushed, and opening fermented in pine with well water, this mezcal smells of roasted meat, ground corn, and pine tar. Twice distilled, this is a house favorite! On the palate, there are notes of leather, caramelized banana, and barley.
