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Shop Mal Bien - Tornillo (Cortes)|8831003099369

Mal Bien - Tornillo (Cortes)|8831003099369

$126.00

Mengolí de Morelos, Miahuatlán, Oaxaca 0224FC, 46%, 266 bottles, February, 2024

Possibly a sub-varietal of the local tobaxiches (which are themselves just one of the many distinct sub-species of Agave karwinskii found in Miahualtán). Tornillos share the bright green/yellow coloration of Tobaxiches, but distinguish themselves with a slightly more narrow penca, covered in shaper teeth, and a wider variety of sizes as compared to the very large tobaxiches found in the area. Felipe purchased the plants from the neighboring community of Guayabo Tepehuaje.

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

Quantity:
Add To Cart

Mal Bien - Tornillo (Cortes)|8831003099369

$126.00

Mengolí de Morelos, Miahuatlán, Oaxaca 0224FC, 46%, 266 bottles, February, 2024

Possibly a sub-varietal of the local tobaxiches (which are themselves just one of the many distinct sub-species of Agave karwinskii found in Miahualtán). Tornillos share the bright green/yellow coloration of Tobaxiches, but distinguish themselves with a slightly more narrow penca, covered in shaper teeth, and a wider variety of sizes as compared to the very large tobaxiches found in the area. Felipe purchased the plants from the neighboring community of Guayabo Tepehuaje.

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

Quantity:
Add To Cart

PRODUCTION

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

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