History,
Mal Bien Arroqueno is made with maguey Arroqueno (agave Americana) that are cooked in an underground oven for 8-10 days with the following types of wood: Encino, Yegareche, Mesquite, and Palo de Aguila. The agave are allowed to rest for 5-7 days after the cook, before being milled by ox drawn tahona. The milled agave are fermented in open air tinas for 3-8 days and then double distilled in a copper refrescadera still.
Tasting Notes,
Nose: Bright, fresh, peppery, roasted red peppers
Palate: Smoke and a sweet barbeque flavor to it.
Finish: Vanilla and Honey
Mal Bien Arroqueno is made with maguey Arroqueno (agave Americana) that are cooked in an underground oven for 8-10 days with the following types of wood: Encino, Yegareche, Mesquite, and Palo de Aguila. The agave are allowed to rest for 5-7 days after the cook, before being milled by ox drawn tahona. The milled agave are fermented in open air tinas for 3-8 days and then double distilled in a copper refrescadera still.
Tasting Notes,
Nose: Bright, fresh, peppery, roasted red peppers
Palate: Smoke and a sweet barbeque flavor to it.
Finish: Vanilla and Honey
Overall Rating
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