CUISH | Madrecuishe | Hermogenes Vasquez | 500ml
In the 1980s, Hermogenes Vasquez Garcia began producing mezcal at the age of 17 in the community of Logoche, Miahuatlán, Oaxaca. He is a third generation maestro mezcalero. As a child, Hermogenes was attracted to the work of the farmers around him and made it his goal to learn how to grow and tend to crops. He now proudly cultivates his own maguey, including Tepextate. Hermogenes is quite extroverted and known for his rapid speech and shortening of his words. He loves making mezcal and is one of the few producers in the area of Miahuatlan that likes to describe the flavors and aromas he experiences in each batch.
This expression of Maguey Madrecuishe (Agave karwinskii) was crush in a horse-draw circular stone mill, fermented in sabino wood vats using natural yeast from the area. The distillation was made in a copper still twice.
Maguey madrecuishe (madre-cuixe, madrecuixe) is an Agave karwinskii. It grows mostly in dry climates, and typically takes a tall, cylindrical shape. Due to the agave’s dense core and low water content, mezcal made from Maguey madrecuishe typically has high minerality with vegetal and floral notes.
Flavours of this production: High earthy notes, eucalyptus mixed with dried herbs, a slightly salty finish and strong fresh spicy finish.
PRODUCTION NOTES:
- Made by Maestro Mescalero Hermogenes Vasquez García
- 100% maguey Madrecuishe (Agave karwinskii)
- San Luis Amatlan (Miahuatlán District) Oaxaca, Mexico
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open Montezuma cypress sabino wood vats with natural yeast using well water
- Double-distilled in Filipino style copper pot still
- 47% ABV
CUISH | Madrecuishe | Hermogenes Vasquez | 500ml
In the 1980s, Hermogenes Vasquez Garcia began producing mezcal at the age of 17 in the community of Logoche, Miahuatlán, Oaxaca. He is a third generation maestro mezcalero. As a child, Hermogenes was attracted to the work of the farmers around him and made it his goal to learn how to grow and tend to crops. He now proudly cultivates his own maguey, including Tepextate. Hermogenes is quite extroverted and known for his rapid speech and shortening of his words. He loves making mezcal and is one of the few producers in the area of Miahuatlan that likes to describe the flavors and aromas he experiences in each batch.
This expression of Maguey Madrecuishe (Agave karwinskii) was crush in a horse-draw circular stone mill, fermented in sabino wood vats using natural yeast from the area. The distillation was made in a copper still twice.
Maguey madrecuishe (madre-cuixe, madrecuixe) is an Agave karwinskii. It grows mostly in dry climates, and typically takes a tall, cylindrical shape. Due to the agave’s dense core and low water content, mezcal made from Maguey madrecuishe typically has high minerality with vegetal and floral notes.
Flavours of this production: High earthy notes, eucalyptus mixed with dried herbs, a slightly salty finish and strong fresh spicy finish.
PRODUCTION NOTES:
- Made by Maestro Mescalero Hermogenes Vasquez García
- 100% maguey Madrecuishe (Agave karwinskii)
- San Luis Amatlan (Miahuatlán District) Oaxaca, Mexico
- Roasted in truncated conical earthen oven
- Tahona crushed
- Fermented in open Montezuma cypress sabino wood vats with natural yeast using well water
- Double-distilled in Filipino style copper pot still
- 47% ABV