Mal Bien 'Espadin' Victor + Emanuel Ramos Mezcal

This batch was produced using espadín grown entirely on the Ramos family’s land, surrounding their ranch in Mengolí.  Cooked in earthen pit ovens for 6 days (using encino, guamuche, and mesquite), milled by ox-drawn tahona, and naturally fermented in the open air. Double-distilled in traditional copper refrescadera stills. Flavors or Orange, Rosemary & Tree Fruits like Pear and Apple. 

Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán district of Oaxaca.