CUISH | Tobasiche | Francisco Gracía | 500ml
Francisco García Leon is a key figure in the history of CUISHE mezcal. His family has been crafting this spirit for generations in San Guillermo. However, in 1996, he had to leave for the United States to provide for his family. In his absence, his carefully stored batches of mezcal would later become the foundation of the renowned CUISHE brand. Leon's palenque in Miahuatlan showcases the traditional methods of production, including using a horse-drawn tahona, sabino wood fermentors, and a copper still with a refrescadera. The unique addition of a pseudo-column steel cooling band above the copper pot adds a refined touch to the final product. Leon's vast lands yield an abundance of karwinskii, rhodancantha, mamorata, and potatarum agave varieties, with Mexicano being his personal favorite. His passion and dedication to his craft are evident in every bottle he makes.
This Maguey grows particularly in the Central Valleys and Sierra Sur of Oaxaca. Commonly cultivated, used as a living fence to divide boundaries, this agave is shaped like a tree, has a trunk with leaves growing on the upper half.
The aromas of Tobasiche mezcal are reminiscent of the scent of chamomile and piloncillo, although the aroma of minerals predominates. After the mineral and herbal flavors it leaves a fruity and lightly toasted aftertaste.
PRODUCTION NOTES:
- Made by Maestro Francisco Garcia
- Maguey Tobasiche (Agave lyobaa - approximately 12 years to mature)
- Miahuatlán de Porfirio Diaz, Oaxaca
- Roasted in truncated conical earthen oven
- Stone wheel crushed (tahona)
- Fermented in open-air sabino barrels with natural yeast using well water
- One distillation with refrescadera
- 47% ABV
CUISH | Tobasiche | Francisco Gracía | 500ml
Francisco García Leon is a key figure in the history of CUISHE mezcal. His family has been crafting this spirit for generations in San Guillermo. However, in 1996, he had to leave for the United States to provide for his family. In his absence, his carefully stored batches of mezcal would later become the foundation of the renowned CUISHE brand. Leon's palenque in Miahuatlan showcases the traditional methods of production, including using a horse-drawn tahona, sabino wood fermentors, and a copper still with a refrescadera. The unique addition of a pseudo-column steel cooling band above the copper pot adds a refined touch to the final product. Leon's vast lands yield an abundance of karwinskii, rhodancantha, mamorata, and potatarum agave varieties, with Mexicano being his personal favorite. His passion and dedication to his craft are evident in every bottle he makes.
This Maguey grows particularly in the Central Valleys and Sierra Sur of Oaxaca. Commonly cultivated, used as a living fence to divide boundaries, this agave is shaped like a tree, has a trunk with leaves growing on the upper half.
The aromas of Tobasiche mezcal are reminiscent of the scent of chamomile and piloncillo, although the aroma of minerals predominates. After the mineral and herbal flavors it leaves a fruity and lightly toasted aftertaste.
PRODUCTION NOTES:
- Made by Maestro Francisco Garcia
- Maguey Tobasiche (Agave lyobaa - approximately 12 years to mature)
- Miahuatlán de Porfirio Diaz, Oaxaca
- Roasted in truncated conical earthen oven
- Stone wheel crushed (tahona)
- Fermented in open-air sabino barrels with natural yeast using well water
- One distillation with refrescadera
- 47% ABV