Mal Bien Espadín Félix Ramírez Mendez

Mal Bien is a collection of agave spirits from small producers throughout Mexico, curated by spirits nerds and agave lovers during their travels in search of the delicious, authentic, and interesting.

Mal Bien Espadin from Félix Ramírez Mendez is produced in the village of Yogana which is located at the southern end of the Ejutla district of Oaxaca. Like his neighbors, Félix is a full-time farmer. However, Félix is also a part-time mezcalero who works with several species of agave which are planted between rows of seasonal crops like corn, squash, and beans. He distills on equipment unique to Ejutla that allow his spirits can reach proof in a single pass. Mal Bien was the first brand to commercially release mezcal from Félix Ramírez. 

THE BASICS (MARCH, 2020)

How old are you, and how long have you been making mezcal?

Félix: I’m 47 now, and I was 17 when I made my first batch.

How many generations has you family been producing mezcal?

Félix: The first was my father, and now me.

How many years has your family been using your palenque?

Félix: I built the palenque that we use 25 years ago.

Do you have a philosophy on how great mezcal should be made?

Félix: We don’t make very many liters, so it’s important to take make them all as well as we can. I try to think about the quality during the entire process.

PRODUCTION

Distilling Season(s): October-May

Woods Used in Oven: Encino (Quercus sp.), Guaje (Leucaena spp.), Guamuche (Pithecellobium dulce)

Oven Size: 9 tons

Cook Time: 3 Days

Rest between Oven and Mill: 5 Days

Mill Type: Ox drawn tahona

Fermentation vessel: Open air sabino (Taxodium mucronatum) tinas

Water Source: Well

Fermentation Time: 3-5 Days

Still Type: Copper Alambiques (400 liters) with refrescadera

Refrescadera: Cooling water circulates during distillation. The montera has two plates to increase reflux.

Distillations: 1