Unlike most agave, whose leaves (pencas) grow outwards from a central heart or piña rooted on the ground, the Maguey Cuishe develops as a long vertical stem or trunk with the sugar concentrated near the top where the pencas remain green and spiky. This shape resembles a barrel once the leaves are cut, hence why Cuishe is also known as Barril.

Agave type:
Agave Angustifolia Haw, Agave Karwinksii

Cooking:
Earth oven, using wood and river stones

Milling:
Tahona pulled by horse

Fermentation:
Open / Natural in wood vats with wild yeasts and spring water

Distillation:
Double in Copper Pot Still

Region:
San Dionisio, Oaxaca

Tasting Notes

Nose: An aromatic balance of cucumber, dill, and dried grapefruit peel combined with a light presence of smoke and sweet accents of honey and vanilla.

Palate: Herbs and citrus peel lead to dry notes of tobacco, pepper, and olives. Accents of smoke, wet earth, and butter create richness and depth. A robust finish features beautifully toasted corn.