Mal Bien Bicuixe is made by the father-son duo Felipe and Ageo Cortes, who have been producing for Oaxacan mezcalerias, like Mezcaloteca, for many years.
Mal Bien Bicuixe
|Rating:||(4 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Ageo Cortés, Felipe Cortés|
|Website:||https://www.mezcalmalbien.com/, opens in new window|
About this destilado de agave
Mal Bien Bicuixe is made with Maguey Bicuixe, which in Mengoli refers to the relatively small, wild karwinskii sub-species that grows throughout the region. The agaves are cooked in an underground pit 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.
Felipe and his son Ageo are the 3rd and 4th generations of the Cortes 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 Ramos family via Felipe’s wife (Ageo’s mother), Cesilia, whose sister Cleotilde is married to Victor Ramos.
Since 2016, the Mal Bien team has been traveling Mexico, driving off the map and into mountains filled with treacherous roads, police officers of questionable moral character, feral dogs, indigenous languages, narcos, ancient relics, machete wielding protestors, insect based meals, mudslides, blockades, corrupt politicians, and many of the world’s kindest, funniest, most brilliant people. In addition to some hard to believe stories, they’ve connected with a wide variety of traditional producers, whose mezcal is now bottled and exported under the Mal Bien name.
Review this bottle
Login or create an account to add your tasting notes
Zack Klamn512 reviews
The second mezcal in an incredible tasting at Madre (Hollywood). Very floral on the nose and palate with a big burst of bubble gum on the back end. The flavors were sharp and so, so, soooo Miahuatlan. I usually prefer Bicuixe from there in smaller proportions in ensambles but this was great on its own. Shout out to MLR, James and Ivan who were in on this fabulous tasting.
Another tasty Bicuixe out of Miahuatlán. It doesn’t blow me away like some of Felipe Cortes’ other mezcals, but this is also not something that should be overlooked. It has flavors of salt, minerals, charred citrus, and tangerine jam. 0319 batch.
Batch 0319FC. Like those chewy caramel candies I would fill my mouth with when I was a kid visiting my grandparents. Delicious. Also dark chocolate, peppermint, and lavender. Very nice Bicuixe.
03/19 batch. Aromas of salt, chalky minerals, and a newly printed newspaper. Some lavender aromas as well. The palate has notes of dark chocolate, chocolate covered cherries, sea salt, and caramel. Really nice.