This batch was produced by Antonio using two back to back oven loads of agave harvested from his land in Pantitlán. The resulting mezcal was rested in two 200 liter plastic tambos for four years, during which time the flavors mellowed and integrated before it was bottled in July of 2025.
Don Antonio and his son Lorenzo are first and second generation mezcaleros, whose small but excellent batches of mezcal brought them local notoriety and international cult fame for years before Mal Bien brought the first commercial bottlings of their work to the USA in 2020.
More info on mezcalmalbien.com
This batch was produced by Antonio using two back to back oven loads of agave harvested from his land in Pantitlán. The resulting mezcal was rested in two 200 liter plastic tambos for four years, during which time the flavors mellowed and integrated before it was bottled in July of 2025.
Don Antonio and his son Lorenzo are first and second generation mezcaleros, whose small but excellent batches of mezcal brought them local notoriety and international cult fame for years before Mal Bien brought the first commercial bottlings of their work to the USA in 2020.
More info on mezcalmalbien.com
OVENS: 10 ton pit
COOK TIME: 4-5 days
WOOD: encino amarillo, encino prieto, tepozcahuite, tepehuaje
REST: 1 day
MILL: wood chipper
FERM TANKS: ayacahuite
WATER: spring
FERM. TIME: 5-7 days
CAPÓN: 2 years
DISTILLATIONS: two
STILLS: two 400 liter copper alambiques
ADJUSTMENT: puntas y colas
