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Fermented in open-air stainless steel vats with wild yeast
sword-like leaves and is referred to as “young and noble” due to its short maturation period and remarkable reproductive capacity
using only the puntas and colas (“heads” and “tails
and earthy mineral notes
with a lingering finish that can haunt the palate for hours
Mal Bien Espadin Morales SotolCollection Fermented in open-air stainless steelMal 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.
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