Mal Bien Madrecuixe/Bicuixe/Coyote/Tepextate is made by the father-son duo Victor and Emanuel Ramos. They are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca, an area famous for its abundance and diversity of A. karwinskii sub-species (madrecuixe, tobaxiche, etc.). The community of Mengoli de Morelos where they live and work has a population of just under 200 people. They are related to the neighboring Cortes family via Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe. The agave used in this mezcal are cooked for 6 days in an underground pit oven with Encino, Yegareche, Mesquite, and Palo de Aguila. Once cooked, the agave rest 6-7 days before being mashed by ox drawn tahona. They’re fermented with open air yeasts for 4-8 days before being double distilled in a copper refrescadera still.