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MAL BIEN - Tequilero by Isidro Rodriguez
Distilled in Michoacan, Mexico
Rio de Parras, Querendaro Michoacán 0125IRM,
48%, 400 bottles, January, 2025
PRODUCTION OVEN: 7 ton pit
COOK TIME: 8 Days
WOOD: encino
REST: none
MILL: by hand in eucalyptus “canoas”
FERM TANKS: stone pits
WATER: spring (+ pulque)
FERM. TIME: 8-10 days
DISTILLATIONS: two
STILLS: 300 liter filipino (copper/oyamel)
ADJUSTMENT: flores y colas* *Commonly known as “puntas” in Oaxaca, “flores” are the local name for the high proof alcohol that comes off of the still early in the second distillation
The positive results from Isidro’s experiment with tequilana agaves in 2024 prompted him to buy another truckload of plants from Maravatio, about 40 miles northeast of his home. The batch showcases the character of the tequilana agaves as well as anything produced in Jaslico, but Isidro’s smaller scale and more traditional / less industrial techniques preserve a world of terroir that gets stripped out of modern tequilas. Isidro is a first generation mezcalero who began distilling when he was 19 years old. After sharing his village’s communal vinata for many years, he built his own in 2015, where he currently works with his sons and son-in-law.
More about the brand: 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.People in Mexico have been fermenting and distilling agave since long before there was a Mexico. Conservative estimates put the first destilados between 400-450 years ago, while others have argued that indigenous people developed the technology even before the Spanish conquest. Whenever the first batch was cooked up, by the mid-1600s, mezcal was being widely produced throughout what is now Mexico. Since then, it has played an important role in social and religious traditions, despite being repeatedly outlawed at various points by every ruling government until the mid-1990s. As it is popularly thought of in Mexico, “mezcal” simply means any distilled spirit made from any agave. It’s a broad category, like saying wine or beer. Under the umbrella of mezcal, there are many smaller classes and types distinguished by various combinations of geography, species of plant, and equipment being used; much as we understand the differences between say, a pinot noir from Burgundy and one from Russian River Valley. The most famous of these styles of mezcal is of course tequila, named for the town in Jalisco where it originated, which, for a variety of reasons, has eclipsed the rest of the agave spirits category over the last 140 years. Whatever your feelings about tequila, it is by its legal definition a relatively industrial product with a relatively narrow range of flavors and a limited sense of terroir. Since ending the formal ban in the 1990s, the Mexican Government has applied a controversial definition of mezcal that is much more limited than what the category has historically and popularly included. For this reason, some of the best mezcales being produced today are not allowed to write "mezcal" on their label and must use the phrase "destilado de agave" or "aguardiente de agave" for a product that is equally traditional if not more so.