Mal Bien, Victor and Emanuel Ramos, Mezcal Tobala

Victor and Emanuel Ramos, third and fourth-generation mezcaleros, meticulously craft this Tobala expression in Mengolí de Morelos, Miahuatlán, Oaxaca, a region celebrated for its diverse agave species and deeply rooted distillation traditions. Their producer-driven approach prioritizes responsible agave stewardship, utilizing both wild-harvested and cultivated *Agave potatorum*, often employing the 'capón' technique to intensify sugar concentration and character in the piñas prior to harvest. The agave hearts are roasted for days in underground pit ovens, then crushed by tahona before undergoing open-air fermentation in sabino wood tinas. This rigorous process yields a mezcal defined by its pronounced minerality and intricate structural depth, reflecting the unique terroir and ancestral methods of the Ramos family. Double distillation in copper refrescadera stills further refines the spirit, delivering a mezcal with remarkable texture and a persistent, earthy resonance.