Mal Bien Jabali is a special release from the Sanchez Altamirano brothers in Chichicapam, Oaxaca. This has a full spectrum of floral, fruit, smoke, and spice flavors
Mal Bien Jabali is produced but the Sanchez Altamirano brothers, who are 4th generation Mezcaleros who learned from their late father Faustino Sanchez. The agave are roasted in 10 ton stone lined pits over oak for 3 days and then rested for another 5 days. After being cooked, they are fed into a wood chipper. The agave fibers are then crushed by the horse drawn tahona. Once crushed, the juice and fibers are fermented in pine tanks for up to 5 days before double distillation on traditional 275 liter copper pot stills.
Since 2016, the Mal Bien team has been traveling Mexico, driving off the map and into mountains filled with treacherous roads, police officers of questionable moral character, feral dogs, indigenous languages, narcos, ancient relics, machete wielding protestors, insect based meals, mudslides, blockades, corrupt politicians, and many of the world's kindest, funniest, most brilliant people. In addition to some hard to believe stories, they've connected with a wide variety of traditional producers, whose mezcal is now bottled and exported under the Mal Bien name.
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