Made from wild Agave marmorata—a species that takes 15–20 years to mature—Tepextate mezcal is always distinctive, and in the hands of master mezcaleros Felipe and Ageo Cortés, it becomes a vivid, high-energy expression of place and process. Distilled in the village of Santiago Matatlán using traditional methods (earthen pit roast, stone tahona, open-air fermentation), this small-batch bottling is part of Mal Bien’s ongoing mission to spotlight regional mezcal artisans.

The nose is unmistakably Tepextate: jalapeño, green herbs, and wildflowers, with an undercurrent of crushed stone and subtle smoke. The palate is intense and complex—flavors of grilled pineapple, roasted poblano, eucalyptus, and peppery minerality unfold in waves, finishing long and slightly saline. It’s earthy and electric at once, with just enough rusticity to remind you this is mezcal made by hand, not machine.

Sip it neat with reverence, or pair with smoky dishes, grilled vegetables, or aged cheeses. Mal Bien’s Tepextate isn’t just mezcal—it’s a wild botanical spirit that captures the heart of Oaxaca in every sip.