Mal Bien Tepextate

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Mal Bien Tepextate is made with agave Tepextate that are cooked in an underground oven for 8-10 days with the following types of wood: Encino, Yegareche, Mesquite, and Palo de Aguila. The agave are milled immediately after the cook by ox drawn tahona. The milled agave are fermented in open air tinas for 3-8 days and then double distilled in a copper refrescadera still.

Felipe and his son Ageo are the 3rd and 4th generations of the Cortes family to produce mezcal in the Miahuatlán District of Oaxaca, an area famous for its abundance and diversity of A. karwinskii sub-species (madrecuixe, tobaxiche, etc.). The community of Mengoli de Morelos where they live and work has a population of just under 200 people. They are related to the neighboring Ramos family via Felipe’s wife (Ageo’s mother), Cesilia, whose sister Cleotilde is married to Victor Ramos.