Mal Bien Refugio is a testament to Alejandro Calzada's mastery in crafting exceptional spirits distilled from agave. With Papalote Spirits, Calzada brings forth an exquisite expression of the Refugio agave varietal, honoring its complexity and depth. This artisanal creation encapsulates the essence of the land, showcasing the rich terroir of Oaxaca. Each sip of this meticulously crafted spirit unravels a symphony of flavors, from earthy tones to hints of citrus and a lingering sweetness, leaving a lasting impression of the artistry and dedication poured into its creation.

ABOUT US

Just as the bottles in the Mal Bien lineup represent the people and places that produce them, the Mal Bien brand represents our experiences, passions, and palates. We love the spirits in our bottles and look forward to sharing their stories with you.

FÉLIX RAMÍREZ MENDEZ

YOGANA, EJUTLA, OAX.

The village of Yogana is located at the southern end of the Ejutla district of Oaxaca. Like all of his neighbors, Félix is a full-time farmer. Unlike many of his neighbors, Félix is also a part-time mezcalero, working with several species of agave that he plants between rows of seasonal crops, and distills on equipment unique to Ejutla that allow his spirits can reach proof in a single pass. We first met Félix, when we stopped at his wife’s store, and he offered us a pour of espadín he had in an old olive oil bottle.

Mal Bien Tepextate – Ramos is made by Victor and his son Emanuel. They are the 3rd and 4th generations of the Ramos 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 Cortes family via Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe.

The maguey Tepextate (Agave marmorata) used in this mezcal are cooked for 8-10 days in an underground pit oven with Encino and Mesquite. Once cooked, the agave rest 3-5 days before being mashed by ox drawn tahona. They’re fermented with open air yeasts for 3-8 days before being double distilled in a copper refrescadera still.

Complex enough to enjoy on its own, at 91 proof it’s also assertive enough to shine through in cocktails where lower ABV mezcals get lost. Four generations of the Morales family have produced mezcal in the town of San Dionisio Ocotepec using the same land and techniques listed on the back of the bottle. 

TASTING NOTES

Smell: roasted meat, tropical fruit, ground corn, lime pith, pine tar

Sip: leather, caramelized banana

Swallow: mineral, barley