Agave
Cuishe
Cuishe Mezcal stands out for its origin and artisanal production method. Produced in Oaxaca from Cuishe agave, a wild variety that takes over a decade to mature, this mezcal offers a complex flavor with herbal notes and great depth. Ideal for sipping neat or in cocktails, Cuishe Mezcal celebrates Mexico’s mezcal-making heritage.
Production
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16 years
Our 16-year Cuishe is made from Karwinskii agaves (pictured) harvested at the age of 16 years in the mountains of San Dionisio Ocotepec.
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What does this mean?
For agaves of the Karwinskii family (Cuixe, Madrecuixe, Bicuixe, Tobasiche, etc.), a maturation period of 16 years is very uncommon. These agaves usually reach maturity at around 11–12 years.
This unusually long growth period results in a mezcal with exceptional tasting notes — both floral and mineral at the same time. -
Taking our time
The agave is then slow-cooked at low temperature for 5 to 6 days, fermented for 9 days in wooden vats, and double-distilled in a copper still.
This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
Tasting notes
Cuixe 47° — 16 years
Nose: Spicy and green.
Palate: Extremely vibrant and floral, with cranberry notes and no smoke. Cocoa finish.
Cocktails
Eau Citric
This refreshing cocktail combines grapefruit and lime juice with aloe liqueur and mezcal. It's mixed with agave syrup and shaken with ice. Served in a chilled glass over fresh ice and strained, it’s garnished with a citrus slice and edible flowers for a charming, floral touch.
Cocktails
Basilica
This cocktail combines the freshness of lime and basil with the subtle smokiness of mezcal. It begins by muddling lime and basil, then mezcal, lime juice, and agave syrup are added. Perfect for a bold flavor experience.