Mal Bien Espadin

No. Espadín is generally a cultivated agave, and Mal Bien's Espadín should not be described as wild-harvested. The label identifies its village and producer, which may vary among Mal Bien bottlings.

The agave is traditionally cooked in an earthen pit, crushed, fermented and distilled in Oaxaca. That process can produce roasted agave, fruit, earth and smoke rather than the one-dimensional smokiness sometimes associated with mezcal.

Mal Bien emphasizes producer and village provenance on its labels, but buyers should read the specific bottle because the brand works with multiple families and communities. Its widely distributed Espadín has been associated with producers in Oaxaca rather than one anonymous industrial facility.

Serve it neat at room temperature in a copita or small glass to preserve its agave and fermentation aromas. It can also replace tequila in a Margarita, although citrus and sweetener will soften its earthy character.