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Mal Bien Alto is produced by Don Isidro Rodriguez Montoya in Rio de Parras, Michoacán. Don Isidro’s Alto defies a lot of stereotypes of mezcal from Michoacán, specifically its clean, mineral-driven character, and lack of funky lactic notes. Isidro avoids the cheesy notes by creating relatively fast fermentations. Some producers in the region will ferment for 30+ days, while Isidro ferments for just 8-10 days. He achieves this by adding a couple liters of pulque to every thousand liters of mashed agave. Don Isidro is a first generation Mezcalero.