VICTOR y EMANUEL RAMOS
MENGOLI DE MORELOS, MIAHUATLAN, OAX.
Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca, an area famous for its strong tradition of agave spirits abundance and diversity of A. karwinskii sub-species (bicuixe, madrecuixe, tobaxiche, etc.). They are related to the neighboring Cortes family via Victor’s wife (Emanuel’s mother), Cleotilde, whose sister Cesilia is married to Felipe.
Though father and son often work side-by-side, batch codes ending in VFR signify the cuts, and final composition were done by Victor, and batch codes ending in ER signify the cuts and composition were done by Emanuel.
THE BASICS (NOVEMBER, 2020)
How old are you, and how long have you been making mezcal?
Emanuel: Forever. Our whole lives. When my dad was five, his job was to poke the fire on the still; when I was 5, it became my job. Now, I’m 24 and my dad is 54.
How many generations has your family been producing mezcal?
Emanuel: I am the fourth generation.
How many years has your family been using your palenque?
Emanuel: 20 years here. Before that, we worked in the palenque of my grandfather Pablo Ramos Sanchez.
What should the world know about your family or your village?
Emanuel: That we are a family and a village who make good mezcal, and we are proud of it.
PRODUCTION
Distilling Season(s): January-June, November-December
Woods used in Oven: Encino (Quercus spp.), Mesquite (Prosopis spp.)
Oven Size: 13 tons, 8 tons
Cook Time: 8-10 Days
Rest bet. Oven and Mill: Tepextate and tobalá are milled immediately, others will rest between 5-7 days.
Mill Type: Ox drawn tahona
Fermentation vessel: Open air sabino (Taxodium mucronatum) tinas
Water Source: Well
Fermentation Time: 3-8 Days
Still Type: Two copper alambiques (275 liter/ea) with refrescadera
Refrescadera: Water is changed one time during distillation.
Distillations: 2
