Wahaka Mezcal Madre-Cuishe

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