Mal Bien Madrecuixe – Ramos is made by the father-son duo Victor and Emanuel Ramos, who have been producing for brands like Mezcaloteca (Mezcalosfera) for many years
Mal Bien Madrecuixe – Ramos
|Rating:||(5 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Emanuel Ramos, Victor Ramos|
|Website:||https://www.mezcalmalbien.com/, opens in new window|
About this destilado de agave
Mal Bien Madrecuixe – 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 agave Madrecuixe (Karwinskii) used in this mezcal are cooked for 8-10 days in an underground pit oven with Encino and Mesquite. Once cooked, the agave rest 3-5 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.
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.
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In general, when I think of Karwinskiis, I think of piney flavors. There’s some of that greenness in the background, but it’s buried under a ton of sweet, fruit forward notes that remind me Dr. Brown’s Cel-Ray soda, than a classic mezcal. Really playful on the first sip, and continued on to the last.
Gregg T&T100 reviews
Sweet and floral nose – vegetal notes and underlying tropical fruit. Bright and full mouthfeel, more citrus notes and a sweet heat through the finish.
Interesting to taste this between the Verde and Tobaziche. It falls somewhere in the middle for me. The mid-palate taste is like sugar cube slate.
Aromas of sweet corn, turnips, and strong grape soda. Palate has more grape soda, menthol, and lots fruit flavor candy canes. Very fruity and sweet forward.
Sweet corn, snap peas, roasted agave, vinegar-based bbq sauce, young carrots. Sweet and delicious.