Description
It is said that the aroma of the wild and rare Madre Cuishe agave is that of fresh fallen rain. We’ve been able to capture its volcanic, citrusy, and arid habitat of interior Mexico in every bottle.
agave type
Madre-Cuishe grown in the wild, harvested after 12 years
soil/habitat
Yellow soil in the lowlands with arid terrain
region
Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula
oven
Cooked for 3-5 days in an earthen pit using ocote (pine) wood
mill
Crushed in tahona (circular millstone)
fermentation
10-12 days in pine vats with wild (natural) yeast
distillation
Twice distilled in copper stills
aging
None
