Mexico

We love Mal Bien for its transparency, farmer / producer focused offerings, and consistency. The farmers they work with are always excellent and far overdeliver on their price points.

This particular Mezcal is extra special and made by Felix Ramirez. He works with a few varietals of agave (espadín, tepextate, cuishe, tobalá, and castilla), but often all his offerings are in minuscule quantities. Why? Because he only works with plants that he grows himself—an incredibly rare decision. On fridays, he drives north to the Ocotlán market, where he sells his mezcal and uses the money to purchase packaged goods that his wife and daughter sell out of their neighborhood store.

This bottling is made with Arroqueno agave, a huge plant that is the genetic parent of the more common espadin. The flavor profile makes sense, it’s just that Arroqueno is a super charged version: it’s fruity but features deep roasted agave flavors and has a fantastic viscous texture. Felix works very traditionally using a tahona mill, copper Alambic still, and open vats for fermentation. 

An all-estate espadin from the Ramos family that is a great value with generations of heritage behind it.

Made in Durango by a Oaxacan mezcalero on a high elevation estate full of wild agaves, sotols, and nopals. This uses maguey Cenizo, from around 6,300 ft above sea level. It’s a fascinating bottle that opens with a sweet nose that hints at the Cenizo funk. The palate is creamy chocolate, but still somehow a bit meaty (a combination of sweet and salty). Really a delightful mezcal.