CUISH | Jabalí | Monterrosa Family | 500ml
The creation of CUISH by Felix Monterrosa was a celebration of his family's rich history and tradition in the mezcal culture of Oaxaca. From his parents' mezcal expendio, where Felix and his sister Rosalinda grew up, to their production and sale of mezcal for generations, the Monterrosa family has been deeply involved in this craft. With CUISH, Felix pays homage to his family's legacy while also sharing the authentic and vibrant flavors of Oaxaca with the world.
In 2022, Felix and Rosalinda, along with their mother, Emilia, successfully revived a family palenque of their own in Santiago Matatlán—the historic heart of mezcal production in Oaxaca. Their mission is to preserve and revive the traditional flavors and methods of the region's Matatleco-style mezcal, amidst the growing industrialization that threatens small-scale heritage production. This is a critical and formidable undertaking as Santiago Matatlán currently produces over half of the state's exported mezcal.
Also known as Jabalí, this maguey belongs to the sub-genus Littaea and is classified as both A. Convallis and A. Kerchovei. It is commonly found in southern Puebla and most of Oaxaca state, in both densely clustered groups and solitary form, in the wild or semi-cultivated. The pencas are a rich green color with a subtle yellow stripe on the inside, and are known for their pronounced, jagged spines. While the Jabalín is high in sugar content, it is not typically used for distillation, but rather valued for its strong fibers and use in natural fencing.
The Agave convallis contains elevated amounts of saponins, the same natural compounds used for organic soap making, resulting in a challenging and very bubbly fermentation. This intimidating process continues into distillation with first -- and more than often -- second rounds yielding a liquid that is greenish in color and capped with a thick layer of soap-like foam. Often requiring a third distillation to fully clarify the mezcal. This means more space, time, and fuel is used to produce this very unique mezcal.
PRODUCTION NOTES:
- Made by Felix Monterrosa Family
- 100% maguey Jabalí (Agave convallis )
- Santiago Matatlán, Oaxaca
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open sabino wood vats with natural yeast using well water
- Two distillations in Filipino style copper pot still
- 48% ABV
CUISH | Jabalí | Monterrosa Family | 500ml
The creation of CUISH by Felix Monterrosa was a celebration of his family's rich history and tradition in the mezcal culture of Oaxaca. From his parents' mezcal expendio, where Felix and his sister Rosalinda grew up, to their production and sale of mezcal for generations, the Monterrosa family has been deeply involved in this craft. With CUISH, Felix pays homage to his family's legacy while also sharing the authentic and vibrant flavors of Oaxaca with the world.
In 2022, Felix and Rosalinda, along with their mother, Emilia, successfully revived a family palenque of their own in Santiago Matatlán—the historic heart of mezcal production in Oaxaca. Their mission is to preserve and revive the traditional flavors and methods of the region's Matatleco-style mezcal, amidst the growing industrialization that threatens small-scale heritage production. This is a critical and formidable undertaking as Santiago Matatlán currently produces over half of the state's exported mezcal.
Also known as Jabalí, this maguey belongs to the sub-genus Littaea and is classified as both A. Convallis and A. Kerchovei. It is commonly found in southern Puebla and most of Oaxaca state, in both densely clustered groups and solitary form, in the wild or semi-cultivated. The pencas are a rich green color with a subtle yellow stripe on the inside, and are known for their pronounced, jagged spines. While the Jabalín is high in sugar content, it is not typically used for distillation, but rather valued for its strong fibers and use in natural fencing.
The Agave convallis contains elevated amounts of saponins, the same natural compounds used for organic soap making, resulting in a challenging and very bubbly fermentation. This intimidating process continues into distillation with first -- and more than often -- second rounds yielding a liquid that is greenish in color and capped with a thick layer of soap-like foam. Often requiring a third distillation to fully clarify the mezcal. This means more space, time, and fuel is used to produce this very unique mezcal.
PRODUCTION NOTES:
- Made by Felix Monterrosa Family
- 100% maguey Jabalí (Agave convallis )
- Santiago Matatlán, Oaxaca
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open sabino wood vats with natural yeast using well water
- Two distillations in Filipino style copper pot still
- 48% ABV