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An elegant and savory mezcal, the cuishe has a herbacious and peppery aroma. Sandalwood, sage, and palo santo are standout notes, and its lighter body gives way to a dry, grassy finish.
Sandalwood, sage, palo santo
Dry, mineral, grassy
Crystal clear. Various sizes perlas
Herbaceous, pepper, dark chocolate
We rest all of our mezcals to let the
molecules recover from the violence of
distillation. You can taste it.
The Cuishe varietal is unique because it is cooked with the trunk of the plant and takes about 1-3 days to ferment because it has a lower concentration of sugar. The Cuishe agave takes about 12 years to mature.
Because it is one of the tallest agaves, it is commonly used as a fence between neighboring fields.
Scientific Name
Agave Karwinskii
Agave Source
San Pablo Huixtepec, Oaxaca
Agave Cook
~ 7 days stone oven
Fermentation
9 days in pine vats
Yeast
Wild
Mash
Horse-drawn tahona
Distillation
2x in copper stills
Aging
12 months in stainless steel
Alc. By Vol
48%
Maestro Mezcalero
Octavio Jimenez Monterroza
Lot
03/CSH
Batch Size
1,297 liters
Year
2017
Notes
The Cuishe agave takes about 12 to 15 years to mature. It is commonly used as a fence between neighboring fields because it is one of the tallest agaves and grows in clusters. The Karwinskii species is micro endemic to Oaxaca and southern parts of Puebla, and is the only known type of agave to have a "trunk" at its base.
Other Information
After its harvest, the Jimenez Mendez family cooks the entire plant, including the trunk. We believe this plays a part in the full expression of mineral, grassy, and dark chocolate flavors with a spicy finish.
Try our original Espadin