We are proud to offer you our artisanal Ensamble Espadin/Cuishe mezcal. Unlike most agave, whose leaves (pencas) grow outwards froma central heart or pina rooted on the ground, the Cuishe agave develops as a long vertical stem or trunk with the sugar con centrated near the top where the pencas remain green and spiky.

Mezcal Type: Angustifolia Haw / Karwinksii
Cooking: Earth oven, using wood and river stones.
Milling: Tahona pulled by horse
Fermentation: Open / Natural in wood vat s with wild yeasts and spring water.
Distillation: Double in Copper Pot Still
Region: San Dionisio, Oaxaca
Nose: An aromatic balance of cucumber, dill and dried grapefruit peel combined with a light presence of smoke and sweet accents of h oney and vanilla.
Palate: Herbs and citrus peel lead to dry notes of tobacco, pepper and olives. Delicate accents of smoke, wet earth, and butter create richness and depth. A long, robust finish features beautifully toasted corn.