{"product_id":"mal-bien-espada-n-felipe-y-ageo-cortes","title":"Mal Bien Espadín Felipe Y Ageo Cortes","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cp class=\"sqsrte-large preFlex flexIn\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMal Bien is a collection of agave spirits from small producers throughout Mexico, curated by spirits nerds and agave lovers during their travels in search of the delicious, authentic, and interesting.\u003c\/span\u003e \u003c\/p\u003e \u003cp\u003eFelipe 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 agave, and a strong tradition of distilling. They are related to the neighboring Ramos family via Felipe’s wife (Ageo’s mother), Cesilia, whose sister Cleotilde is married to Victor.\u003c\/p\u003e \u003cp\u003eThough father and son work side-by-side, batch codes ending in FC signify the cuts, and final composition were done by Felipe, and batch codes ending in AC signify the cuts and composition were done by Ageo.\u003c\/p\u003e \u003ch3 class=\"preFlex flexIn\"\u003e\u003cstrong\u003eTHE BASICS\u003c\/strong\u003e\u003c\/h3\u003e \u003cp class=\"preFlex flexIn\"\u003eNovember, 2020\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eHow old are you, and how long have you been making mezcal?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eAgeo\u003c\/strong\u003e: My father is 72 and has been a mezcalero for 55 years. I am 27 and I say have 10 years of experience. I worked in the palenque when I was little, but I was 17 the first time I put my name on a batch.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eHow many generations has you family been producing mezcal?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eAgeo\u003c\/strong\u003e: I am the fourth generation. I learned from my father, he learned from my grandfather, and he learned from his father.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eHow many years has your family been using your palenque?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eAgeo\u003c\/strong\u003e: 30\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWhat should the world know about your family or your village?\u003c\/strong\u003e\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eAgeo\u003c\/strong\u003e: I want everyone to know that it is not just my father behind our mezcales - our whole family is included in the production. My mother Cesilia, my wife Asela, and my sisters Amelia and Griselda; the story behind it belongs to all of them.\u003c\/p\u003e \u003ch3 class=\"preFlex flexIn\"\u003e\u003cstrong\u003ePRODUCTION\u003c\/strong\u003e\u003c\/h3\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDistilling Season(s):\u003c\/strong\u003e January-June, October, November\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWoods Used in Oven:\u003c\/strong\u003e Encino and Yegareche (Quercus spp.), Mesquite (Prosopis spp.), Palo de Aguila (Alnus acuminata)\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eOven Size:\u003c\/strong\u003e 9 tons, 5 tons\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eCook Time:\u003c\/strong\u003e 8-10 Days\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003eRest between between Oven and mill: Tepextate and tobalá are milled immediately; madrecuixe, bicuixe, espadín and others will rest for 5-7 days.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eMill Type:\u003c\/strong\u003e Ox drawn tahona\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eFermentation vessel:\u003c\/strong\u003e Open air sabino (Taxodium mucronatum) tinas\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eWater Source:\u003c\/strong\u003e Well\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eFermentation Time:\u003c\/strong\u003e 3-8 Days\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eStill Type:\u003c\/strong\u003e Copper Alambiques (500 \u0026amp; 275 liter) with refrescadera\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eRefrescadera:\u003c\/strong\u003e Water is changed one time during distillation.\u003c\/p\u003e \u003cp class=\"preFlex flexIn\"\u003e\u003cstrong\u003eDistillations:\u003c\/strong\u003e 2\u003c\/p\u003e","brand":"Top Shelf Wine \u0026 Spirits","offers":[{"title":"Default Title","offer_id":51379976077525,"sku":"TSW\u0026S_VWS_200424443","price":135.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7810\/6581\/files\/TSproductimage-Recoveredcopy_1d1050e9-d54a-4274-b2d6-78cef7710c1e.png?v=1744809002","url":"https:\/\/www.swiglab.com\/products\/mal-bien-espada-n-felipe-y-ageo-cortes","provider":"SwigLab","version":"1.0","type":"link"}