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.
Madre-Cuishe grown in the wild, harvested after 12 years
Yellow soil in the lowlands with arid terrain
Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula
Cooked for 3-5 days in an earthen pit using ocote (pine) wood
Crushed in tahona (circular millstone)
10-12 days in pine vats with wild (natural) yeast
Twice distilled in copper stills