Mal Bien Mezcla de 5 Magueyes from Don Ciro and Javier Barranca was produced in the community of Chilapa de Alvarez, Guerrero.
About this destilado de agave
Mal Bien Mezcla de 5 Magueyes is multi-ensemble or mezcla was made using all three varietals known to mezcaleros in the region (Papalote, Zacatoro, Espadín) as well as two more “magueyes desconocidos” or agaves that are too rare to have earned common names, and too unstudied to have been properly identified (their descriptions sounded like a. Americana varietals to the Mal Bien team). The Zacatoro and Espadín grew near the Barrancas, while the Papalote came from Ocotitlan de las Joyas, several hours north. The mystery magueyes were found growing wild in the mountain community of Yetlancingo.
Though harvested separately and despite the term “mezcla” carrying different meanings across Mexico, the agaves were all roasted together in a 10 ton pit oven for 4-5 days. Next, the cooked magueyes rested for 1 day before being milled using a wood chipper. Fermentation lasted 5-7 days before being doubled distilled in 400 liter copper pot stills. Puntas and colas were used to adjust the final product. The March 2021 batch yielded 102 bottles at 49.32% ABV.
Mal Bien
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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RyeAmLegend
37 reviewsAn unmistakable clean, antiseptic quality on the nose. Banana leaf, palm fronds, and avocado oil. With even the briefest of rest times, the harsh alcohols fade away. Distinct dark cocoa powder aroma and cream-filled truffles. Tropical fruit peels and waste – Mango, peach, and lime. It’s a sweet nose but think of the more bitter notes from those fruits like peels, pits, and skin left over from your cutting board. Some sweet starchy vegetables like pumpkin and summer squash. Lastly, there’s a touch of seaweed and brine that ties it all together.
The palate is a sweet and fruity sip with a large dose of chili oil. The velvet texture has this mezcal clinging to your palate. Lots of fresh green veg – Cabbage, asparagus, green beans, and salted tomatoes. Sweet cream butter and hominy. Musk melon and honeydew. Yeasted fruit bread flavors with honeycomb, craisins, and dried currants. A woody element in the background reminds me of 2×4 pine lumber with a sap pocket. An earthy sweetness is how best I can describe it.
The “clean” component is back and the wood elements create a drying effect on the finish. It’s not as bad as other mezcals that have this quality but it certainly is not a favorite flavor profile. Thankfully it doesn’t last long and instead, you are left with a more palatable dried fruit flavor. Pineapple, raisins, dried coconut flakes. Mineral-rich water with calcium and slate flavors. The final characteristic of this ensemble is a slowly caramelized sweet onion flavor. It’s bright and sweet but brings a sharp bite that is much needed on the finish.
An unmistakable clean, antiseptic quality on the nose. Banana leaf, palm fronds, and avocado oil. With even the briefest of rest times, the harsh alcohols fade away. Distinct dark cocoa powder aroma and cream-filled truffles. Tropical fruit peels and waste – Mango, peach, and lime. It’s a sweet nose but think of the more bitter notes from those fruits like peels, pits, and skin left over from your cutting board. Some sweet starchy vegetables like pumpkin and summer squash. Lastly, there’s