Crafted in Miahuatlán, Oaxaca, by father-son duo Victor and Emmanuel Ramos, this Espadín is part of Mal Bien’s mission to spotlight mezcaleros who make spirits the old way—by hand, in small lots, with deep roots in local tradition. Roasted in earthen pits, crushed by tahona, and fermented in open-air wooden tanks before double distillation in copper alembics, this mezcal tells its story in pure, elemental flavors.

The profile is lifted and balanced: fresh green herbs, grilled citrus, and stone fruit sit atop a foundation of clean smoke, dried earth, and a whisper of black pepper. It’s less about brute force, more about clarity and tension—a mezcal that’s wild but focused, with real finesse.

Sippable on its own or a beautiful base for elevated cocktails, this is Espadín that shows why agave spirits belong alongside great single malts and natural wines—site-specific, soulful, and made with care. Mal Bien’s Ramos bottling is a go-to for mezcal drinkers who crave authenticity and nuance in the same glass.