Mal Bien Espadin Morales SotolCollection using only the puntas and

using only the puntas and colas (“heads” and “tails

with a balance of sweet and savory elements

such that they only produce with two-to-three loaded ovens per year

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 using only the puntas andMal 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.