Mal Bien Sierra Negra is produced using a fast-growing Agave americana variant grown near the Ramos’ home and palenque.
|Rating:||(8 reviews) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Emanuel Ramos, Victor Ramos|
|Age of plant:||8-9 years|
|Batch size:||48 liters (batch 1219VFR)|
|Website:||https://www.mezcalmalbien.com/, opens in new window|
About this destilado de agave
Mal Bien Sierra Negra is made with the rare maguey Sierra Negra (Agave americana). The first batch released by Mal Bien was a small 48 liter batch, of which only 24 bottles were released under the Mal Bien label in the US as a K&L Wines exclusive. A later release, batch 0520ER from May 2020, yielded 396 bottles.
The agaves were cultivated on the family’s land below the house and roasted for six days in the Ramos’ underground ovens over encino, palo de aguila, yegareche, and mesquite wood. The cooked agave was rested for another week before being crushed by horse drawn tahona. The agave was then fermented for 8 days in sabino wood tanks and adjusted only with puntas and colas.
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.