Mal Bien Espadin Mezcal

Mal Bien Espadín Mezcal is an artisanal spirit crafted by fourth-generation mezcalero Lucio Morales López in San Dionisio Ocotepec, Oaxaca. Utilizing agave Espadín plants matured over 6 to 8 years, the production process involves traditional methods: cooking the agave in a pre-Hispanic style earthen oven, crushing with a traditional tahona, and open fermentation in cypress vats using well water. Distillation is performed in copper stills, resulting in a mezcal that embodies the rich heritage and terroir of the region.