While batches of tobalá and tepextate from the Cortes family are familiar sights, this is the first time we’ve seen an ensemble from Felipe that combines the two. The tobalá piñas, sourced from the mountain town of Santa Lucia, bring a disinct richness and weight, while the tepextate, harvested from land beside the Cortes family ranch, bring their vegetal potpourri and grip. We hope this isn’t the time we see the two agaves together.
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 producing some of the best mezcal in Mexico. They are related to the neighboring Ramos family via Felipe’s wife (Ageo’s Mother).
More info on mezcalmalbien.com
While batches of tobalá and tepextate from the Cortes family are familiar sights, this is the first time we’ve seen an ensemble from Felipe that combines the two. The tobalá piñas, sourced from the mountain town of Santa Lucia, bring a disinct richness and weight, while the tepextate, harvested from land beside the Cortes family ranch, bring their vegetal potpourri and grip. We hope this isn’t the time we see the two agaves together.
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 producing some of the best mezcal in Mexico. They are related to the neighboring Ramos family via Felipe’s wife (Ageo’s Mother).
More info on mezcalmalbien.com
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
