Mal Bien Espadín Mezcal

Mal Bien Espadín Mezcal shines when sipped neat or with a single large ice cube, allowing its complex smoky and vegetal notes to fully unfold on the palate. This versatile spirit also excels in agave-forward cocktails, particularly those with citrus elements, and pairs beautifully with grilled meats and spicy Mexican cuisine, making it an ideal choice for warm summer evenings or cozy fall gatherings around a fire pit.

Nose: Smoke and roasted agave lead, followed by hints of citrus zest and green herbs. A subtle earthy undertone reminiscent of wet clay or stone emerges as the aroma develops.

Palate: Charred agave dominates initially, accompanied by black pepper and a touch of sweetness. Mid-palate reveals layers of lemon, green apple, and a slight minerality. The mouthfeel is oily and full-bodied.

Finish: Long and warming. The smoke lingers, balanced by a gentle sweetness. Notes of cinnamon and clove appear, along with a mild vegetal character reminiscent of bell peppers. A faint saltiness persists, leaving the palate refreshed.

Mal Bien Espadín Mezcal is crafted using traditional methods in Oaxaca, Mexico, where agave piñas are roasted in earthen pit ovens, crushed by a stone tahona wheel, and fermented in open-air wooden vats before being double-distilled in copper pot stills. What's particularly fascinating about their process is the use of a unique fermentation starter called "tepeche" - a mix of crushed agave fibers and spring water that's left to naturally ferment for days, kickstarting the main fermentation with wild, local yeasts and bacteria that contribute to the mezcal's complex flavor profile.

• Mal Bien Espadín Mezcal is produced using a rare, centuries-old distillation technique involving clay pots, which imparts unique mineral notes to the spirit that stainless steel or copper stills can't replicate.
• The agave used for this mezcal is harvested only during the full moon, as local tradition holds that this timing enhances the plant's sugar content and results in a more complex flavor profile.
• Each bottle of Mal Bien Espadín contains a tiny amount of "pechuga" - a small piece of fruit or meat hung in the still during distillation - but instead of the traditional chicken breast, they use a local variety of edible cactus fruit, giving the mezcal subtle notes of prickly pear.