The Chango Loco Juan is one of the most unique Madre-Cuishe Mezcals on the market.
5 Sentidos Bicuixe-Madrecuixe is the second special exported release from 5 Sentidos. Two separate batches of karwinskii agaves were blended in May 2014. A significant amount of proceeds will be used to build a greenhouse in Zimatlán de Alvarez, Oaxaca.
Vago Madre Cuixe is made with wild agave that takes between 12-15 years to mature, and grows in lower, hotter climates locally known as tierra caliente.
Mezcalero No. 16 was made from agave Madre-Cuishe. This is another beautifully distilled Mezcal from Don Valente Angel.
Viejo Indecente Ensamble has a very soft texture and taste. It’s herbal and green on the nose with a refined taste of green grass and smoke.
Yuu Baal Madrecuixe has intense notes of green vegetation and wet earth. It’s the only Yuu Baal mezcal made by master mezcalero Alberto Ortiz.
Mezcalero No. 8 was made with wild and semi-wild agaves karsinskii (Madrecuishe), rhodacantha (Mexicano), and potatorum (Tobalá) from Don Valente Angel.
Wahaka Ensamble takes on the characteristics of the Tobalá, which then moves into the earth, mineral and citrus notes found in the Madre Cuishe.
Pensador Mezcal is produced by Don Atenogenes García in Miahuatlán using 70% agave Espadin and 30% agave Madrecuishe.
Mezcalero No. 11 is made with semi-wild agave Madre-Cuishe, Bicuishe, and Mexicano, as well as cultivated Espadin. The body has notes of roasted meats.
Wahaka Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly.
Viejo Indecente Madrecuishe is earthy on the nose with notes of eucalyptus and hay. The taste is fruity and also herbal with very little smoke.
Mezcalero Special Bottling No. 1 rested in a tank for 18 months following distillation. The calm resting makes this smooth and fruity.
Fidencio Madrecuixe has notes of leather and caramel. It’s made from wild agave that is harvested after 12-15 years of growth.
This ensamble is distilled in both copper and clay. Every batch of Corte Vetusto Ensamble will use different types of agaves.
Koch Madrecuishe has citrus and vegetal notes with a discreet smoky flavor that blends with the taste of earth and roots.
Cruz de Fuego Madrecuishe is produced by Carlos Mendez Blas and Margarita Blas at their palenque in Santiago Matatlan, Oaxaca.
Del Maguey Madrecuixe has notes of banana leaf, green papaya, and fresh cut bamboo, which give way to tropical fruits of mango and pineapple.