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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, the result has been a bounty of relationships with the country's best distillers, whose work we are excited to share with you.
TASTING NOTES: fresh cut watermelon and ripe cantaloupe, grilled shishito peppers, eucalyptus, petrichor and birchbark, with a cooling mineral structure; super complex.
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Don Ciro has been distilling agave spirits longer than most mezcaleros have been alive. His grandson Javier, on the other hand, is relatively new to the family business, having spent much of his 20s in “el Norte.” Working together for the past 7 years, theirs is a story of tradition, the passing of generational knowledge, and its adaptation to a new era.
Like other mezcaleros in the region, the Barranca family works mainly with maguey papalote, though they also have Chilapa’s largest collection zacatoro (local A. angustifolia variant).