Hermogenes Garcia Vasquez, Paula Aquino Sanchez and their son Jorge work together at their palenque in Logoche, Miahuatlan Oaxaca to produce about 1500 liters of mezcal per year. They work primarily with Espadin, Madrecuishe, Bicuishe, Penca Larga, Tepextate and Tobala. Hermogenes loves drinking mezcal as well as making it and is one of the few producers in the area that can wax poetic about the flavors and aromas he experiences in each batch.
Madrecuishe is a cultivar of Agave karwinskii grown in the San Luis Amatlan region of Oaxaca. While a number of communities in Oaxaca have a "Madrecuishe" the Madrecuish Amateco is distinguisable by its squatter, rounder rosette, long pencas and blueish green color. The "Mother (Madre) of Cuishes" gets its name from the fact that due to its large inflorence and overlapping flowering period it can hybridize with a number of species and its seed will produce various karinskii 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.
Producer: Hermogenes Vasquez
Maguey: Madrecuishe (Agave Karwinskii)
Region: San Luis Amatlan, Miahuatlan, Oaxaca
Oven: Conico de Piedra
Fermentation: Native wild yeast, Montezuma Cypress Vats
Distillation: 2 times in copper pot still
Adjustment of Alcohol Level: Puntas and Shishe
Date: March 2020
Bottle Size: 750 mL