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
About this destilado de agave
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.
Mal Bien Mezcal
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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Tyler
375 reviewsNot getting any of those typical maguey Jabali notes. Aromas of strawberries. Sweet berries and herbs on the palate along with a dash of agave syrup. Really tasty mezcal, just not what I was expecting. The empty glass carries some of that starchy Jabali smell. 0418HSA batch.
Rakhal
154 reviewsBatch 0418HSA. I would have never guessed this was a Jabali, very unique and interesting. Anise flavors like crushed fennel seed, cloves, cinnamon, and some savory vegetal notes of roast agave and briny green olives. I like it.
Jonny
406 reviews04/18 batch. Complex nose. Aromas of cloves, allspice, dry grass, and hay. Anise and butterscotch flavors right up front. They hit the back of the palate as well with some toasted fennel, butter, and brown sugar. This is a really interesting Jabali. It’s very different from most of the Jabali I’ve tried in the past.