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.