Mal Bien Tobaxiche (Ramos) 96 PF

Though it shares a name with other A. karwinskii subvarietals found in other parts of Oaxaca, Tobaxiche from Miahuatlán is unique in both its form (larger) and flavor (sweeter), and is always a favorite with local mezcaleros.

Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán district of Oaxaca. They are related to the neighboring Cortes Family by way of Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe.

• OVENS: 15 ton pit
• COOK TIME: 6 Days
• WOOD: encino, guamuche, mesquite
• REST: tepextate and tobalá are milled immediately, others rest 5-7 Days
• MILL: tahona
• FERM TANKS: sabino, oak
• WATER: well
• FERM. TIME: 3-8 days
• DISTILLATIONS: two
• STILLS: two copper alambiques con refrescadera (275L/each)
• ADJUSTMENT: puntas y colas