Mal Bien Jabalí Mezcal Chucho + Poncho Sánchez
Mal Bien bottles mezcal from individual traditional producers in Oaxaca and puts the makers' names on the label, and this release comes from brothers Chucho and Poncho Sánchez Altamirano, fourth-generation mezcaleros in San Baltazar Chichicapam. The agave here is jabalí, Agave convallis. The brothers follow their family's process from start to finish. The piñas are roasted for three days over oak in 10-ton stone-lined pits and then rested for five days, broken down with a wood chipper and crushed further under a horse-drawn tahona, and fermented in pine tanks for up to five days. The fermented must is then double distilled in traditional 275-liter copper pot stills. The Sánchez family has been distilling in Chichicapam for four generations, and this bottling carries their names on the label for that reason. This is a small-production bottling from a single family, so each batch reflects the specific agave and conditions of its run. Pour it neat at room temperature in a copita or small glass and give it a few minutes to open up before sipping.
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