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Mal Bien - Félix Ramírez Espadín Mezcal
by Mal Bien
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Meet a single-village mezcal with real fingerprints on it. Félix Ramírez Mendez makes this Espadín at his palenque in Yogana, in Oaxaca's Ejutla district, from agave he grows himself between rows of corn, squash, and beans. The piñas roast three days in an earthen oven over encino, guaje, and guamuche woods, get crushed by an ox-drawn tahona, ferment on wild yeast in open cypress vats, then run a single copper pass. Expect vegetal, bittersweet layers with asparagus, green pepper, and a whisper of vanilla. Sip it neat, slowly, at the end of a long dinner.
Brand
Mal Bien
Size
750ml
ABV
46.00
Kosher
Unknown
Water
Well
Agave
- Espadin
- Angustifolia
Cooking
- Underground Oven
Extraction
- Ox Drawn Tahona