Mengolí de Morelos, Miahuatlán, Oaxaca 0122VFR, 47.9%, 270 bottles, January, 2022
Madrecuixe can be found growing in nearly all of the Ramos Family’s fields. Larger and more sugar-rich than the closely related bicuixe, madrecuixe is a favorite among mezcaleros and drinkers in the region.
Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán district of Oaxaca. They are related to the neighboring Cortes Family by way of Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe.
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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