Cuish Exclusive Madrecruish by Cuquis Cortez
$110.00
Tasting Profile: vegetal, garden vegetable, grassy minerality
Socorro or "Cuquis" as she is known by most people is a 3rd generation mezcal producer: she started helping around the palenque when she was just 9 years old and is next in line to take over production, which she now shares with her father Rodrigo Cortez. The family follows a local traditional recipe that is common in the region-they do one pass through a copper pot still with refrescadera and refresh 1-3 times per pot depending on the agave- when the distillate starts to cut and drop below about 40% a few liters are collected that will be put into the pot again with the next postura (round of mash)
Madrecuishe: (pictured above (tobasiche pictured to left) is a cultivar of Agave Karwinskii grown in many parts of Miahuatlan Oaxaca. While a number of communities in Oaxaca have a "Madrecuishe" the madrecuishe in Miahuatlan is distinguishable by its squater, rounder rosette, long pencas and blueish green color. The "Mother (Madre) of Cuishes" gets it name from the fact that due to its large inflorescence and overlapping flowering period it can hybridize with a number of species and its seed will produce various karwinskii phenotypes as well as more potatorum, marmorata or americana looking offspring. The plant generally matures around 9 years and often yields mezcal of a distinct flavor with hints of nuts, chocolate and banana.
Master Distller: Socorro "Cuquis" Cortez
Agave: A. karwinskii/Madrecuishe
Region: Miahuatlan de Porfirio Diaz, Oaxaca
Oven: conical stone oven
Crush: Hand crushed with wooden mallet
Fermentation: Natural in sabino wood
Water Source: Well
Distillation: Single pass in copper with refrescadera
Proofing: Body and head
Batch size: 60 liters
Lot: MAD-VII-2021
Cuish Mezcaleria was founded in 2009 by Felix Hernandez Monterrosa, in the same location where his parents once ran a small mezcal shop (“expendio”). Felix and his family have a long history in both the production and preservation of traditional mezcales in Oaxaca, through commercial and civic organizations.
Cuish was the first modern mezcaleria in Oaxaca City, dedicated to promoting and protecting traditional mezcales, and educating mezcal drinkers both locally and internationally. It has been a haunt for artists and mezcal advocates alike, and helped to inspire numerous iconic mezcalerias across the country. Promoting the maestros mezcaleros and mezcaleras they collaborate with has always been a focus for Cuish, and production is left entirely to the discretion of the maestros themselves and the local traditions in which they work. As a result, every batch bottled by Cuish is a unique snapshot of the people and place from which the mezcal comes.
Socorro or "Cuquis" as she is known by most people is a 3rd generation mezcal producer: she started helping around the palenque when she was just 9 years old and is next in line to take over production, which she now shares with her father Rodrigo Cortez. The family follows a local traditional recipe that is common in the region-they do one pass through a copper pot still with refrescadera and refresh 1-3 times per pot depending on the agave- when the distillate starts to cut and drop below about 40% a few liters are collected that will be put into the pot again with the next postura (round of mash)
Madrecuishe: (pictured above (tobasiche pictured to left) is a cultivar of Agave Karwinskii grown in many parts of Miahuatlan Oaxaca. While a number of communities in Oaxaca have a "Madrecuishe" the madrecuishe in Miahuatlan is distinguishable by its squater, rounder rosette, long pencas and blueish green color. The "Mother (Madre) of Cuishes" gets it name from the fact that due to its large inflorescence and overlapping flowering period it can hybridize with a number of species and its seed will produce various karwinskii phenotypes as well as more potatorum, marmorata or americana looking offspring. The plant generally matures around 9 years and often yields mezcal of a distinct flavor with hints of nuts, chocolate and banana.
Master Distller: Socorro "Cuquis" Cortez
Agave: A. karwinskii/Madrecuishe
Region: Miahuatlan de Porfirio Diaz, Oaxaca
Oven: conical stone oven
Crush: Hand crushed with wooden mallet
Fermentation: Natural in sabino wood
Water Source: Well
Distillation: Single pass in copper with refrescadera
Proofing: Body and head
Batch size: 60 liters
Lot: MAD-VII-2021
Cuish Mezcaleria was founded in 2009 by Felix Hernandez Monterrosa, in the same location where his parents once ran a small mezcal shop (“expendio”). Felix and his family have a long history in both the production and preservation of traditional mezcales in Oaxaca, through commercial and civic organizations.
Cuish was the first modern mezcaleria in Oaxaca City, dedicated to promoting and protecting traditional mezcales, and educating mezcal drinkers both locally and internationally. It has been a haunt for artists and mezcal advocates alike, and helped to inspire numerous iconic mezcalerias across the country. Promoting the maestros mezcaleros and mezcaleras they collaborate with has always been a focus for Cuish, and production is left entirely to the discretion of the maestros themselves and the local traditions in which they work. As a result, every batch bottled by Cuish is a unique snapshot of the people and place from which the mezcal comes.
Cuish Exclusive Madrecruish by Cuquis Cortez
$110.00
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