We love Mal Bien mezcals for their authentic and masterly renditions of this ancient and noble beverage. These come from mezcaleros who are not commercial in their approach and use only the most mature agave and time-tested methods to create their elixirs. There's a delicacy and precision to every Mal Bien bottling that puts the large, commercial firms to shame.
From Mezcal Reviews: "Mal Bien Espadin – Ramos is made by Victor and his son Emanuel. They are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca, an area famous for its abundance and diversity of A. karwinskii sub-species (madrecuixe, tobaxiche, etc.). The community of Mengoli de Morelos where they live and work has a population of just under 200 people. They are related to the neighboring Cortes family via Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe.
The maguey Espadín (Agave angustifolia) used in this mezcal are cooked for 6 days in an underground pit oven with encino, guamuche, and mesquite. Once cooked, the agave rest 5-7 days before being mashed by ox drawn tahona. They’re fermented with open air yeasts for 3-8 days before being double distilled in a copper refrescadera still."