{"product_id":"mal-bien-espada-n-refugio-calzada-herna-ndez","title":"Mal Bien Espadín Refugio Calzada Hernández","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cp class=\"sqsrte-large preFlex flexIn\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMal Bien is a collection of agave spirits from small producers throughout Mexico, curated by spirits nerds and agave lovers during their travels in search of the delicious, authentic, and interesting.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e \u003cp class=\"sqsrte-large preFlex flexIn\" data-mce-fragment=\"1\"\u003eDon Cuco, as he’s known to friends, was the president of a local association of mezcaleros and magueyeros (agave farmers) for many years, and has been a leading force behind popular agave and tree reforestation efforts that have helped make agave more plentiful today than in his youth.\u003c\/p\u003e \u003cp class=\"sqsrte-large preFlex flexIn\" data-mce-fragment=\"1\"\u003eThough he works almost exclusively with maguey papalote, Don Cuco’s bodega is home to a diverse collection joven, capón and glass-aged spirits, as well as a few special batches macerated with chumilin (Atizies taxcoensis), a local stink bug considered a seasonal delicacy.\u003c\/p\u003e \u003ch3 class=\"preFlex flexIn\"\u003e\u003cstrong\u003eTHE BASICS \u003c\/strong\u003e\u003c\/h3\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cem\u003e(NOVEMBER, 2020)\u003c\/em\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eHow old are you, and how long have you been making mezcal?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDon Refugio\u003c\/strong\u003e: I’m 67, and I’ve been making mezcal for 50 years.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eHow many generations has your family been producing mezcal?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDR\u003c\/strong\u003e: Three, beginning with my father.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWhat is the key to making excellent mezcal?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDR\u003c\/strong\u003e: Excellent mezcal comes from knowing when to cut the maguey, not letting it sit and dry for too long after it’s cut, taking care to shave the piñas close, and cooking it just long enough that there is no sourness.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWhat do you hope to accomplish through your work?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDR\u003c\/strong\u003e: To have it profit and support my whole family.\u003c\/p\u003e \u003ch3 class=\"preFlex flexIn\"\u003e\u003cstrong\u003ePRODUCTION\u003c\/strong\u003e\u003c\/h3\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDistilling Season(s): \u003c\/strong\u003eJanuary-June\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWoods used in Oven:\u003c\/strong\u003e Encino, tepozcahuite, tepehuaje\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eAgaves used\u003c\/strong\u003e: Papalote, Espadín\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eOven Size\u003c\/strong\u003e: 10 tons\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eCook Time:\u003c\/strong\u003e 6 days.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eRest Between Oven and Mill:\u003c\/strong\u003e 1 day\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eMill Type:\u003c\/strong\u003e chopped with a hatchet, then fed into a wood chipper\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eFermentation vessel:\u003c\/strong\u003e Open air ayacahuite tinas\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWater Source:\u003c\/strong\u003e Spring\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eFermentation Time:\u003c\/strong\u003e 4 days\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eStill Type:\u003c\/strong\u003e 3 Copper Alambiques (300 liters\/each)\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDistillations:\u003c\/strong\u003e 2\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e 50% cuerpo, 30% puntas, 20% colas.\u003c\/p\u003e","brand":"Top Shelf Wine \u0026 Spirits","offers":[{"title":"Default Title","offer_id":51379976929493,"sku":"TSW\u0026S_VWS_200424442","price":145.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7810\/6581\/files\/TSproductimage-Recoveredcopy_0f403823-e9bd-474d-bc87-d321247e74f3.png?v=1744809012","url":"https:\/\/www.swiglab.com\/products\/mal-bien-espada-n-refugio-calzada-herna-ndez","provider":"SwigLab","version":"1.0","type":"link"}