{"product_id":"mal-bien-espada-n-toma-s-emiliano-gutia©rrez","title":"Mal Bien Espadín Tomás + Emiliano Gutiérrez","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 Tomás and his son Emiliano are third and fourth generation mezcaleros in the hills above Chilapa de Alvarez. Like many of their peers, the Gutiérrez family points to the quality their maguey as the determining factor in the quality of their destilados. To ensure that continues, the family has invested in a nursery program that includes 50,000+ papalote seedlings in their care.\u003c\/p\u003e \u003cp class=\"sqsrte-large preFlex flexIn\" data-mce-fragment=\"1\"\u003eLook for notes of milk chocolate and chiles as a signature in their batches.\u003c\/p\u003e \u003ch3 class=\"preFlex flexIn\"\u003e\u003cstrong\u003eTHE BASICS\u003c\/strong\u003e\u003c\/h3\u003e \u003cp\u003e\u003cem\u003eNovember 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 Tómas\u003c\/strong\u003e: I am 84. I began in 1960, so I’ve been working to produce mezcal for 60 years with 40 years in our fábrica\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\u003eDon Tómas\u003c\/strong\u003e: There were two generations before us. My grandfather taught my father, who taught me, and now my son works with me.\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\u003eDon Tómas\u003c\/strong\u003e: To get great mezcal, you have to harvest only mature agave.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWhat should the world know about your family or your village?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDon Tómas\u003c\/strong\u003e: I hope that the world continues to know my family through our mezcal.\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\u003eMarch-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\u003eOven Size\u003c\/strong\u003e: 6 tons\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eCook Time:\u003c\/strong\u003e 6-8 days, depending on how many tons are in the oven.\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 5-6 days\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eStill Type:\u003c\/strong\u003e Copper Alambique (200 liter)\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":51379976995029,"sku":"TSW\u0026S_VWS_200422268","price":99.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7810\/6581\/files\/TSproductimage-Recoveredcopy_d2a1dbc5-9988-4c0b-8f4f-53585ecad9ef.png?v=1744809015","url":"https:\/\/www.swiglab.com\/products\/mal-bien-espada-n-toma-s-emiliano-gutia%c2%a9rrez","provider":"SwigLab","version":"1.0","type":"link"}