Madre Cuishe & Tepeztate is crafted by 3rd generation Master Distiller Casimiro Perez and his son Jorge in the sierra sur of San Luis Amatlan, Oaxaca. After harvesting, Casimiro roasts the agave hearts in an underground earthen oven for several days fueled by mesquite & manila tamarind wood. He then takes the fresh cooked agave, mechanically mills it & transfers it into Cypress wood vats where it ferments using local spring water. Casimiro then conducts a single distillation in a small Refrescadera copper pot still.
agave karwinskii takes 7 to 10 years to grow
Strong chocolate covered peanut aroma with flavor notes of honey, almond & butterscotch
This batch yielded 200L
only 265 bottles produced at 46% alc.vol
agave marmorata takes 18 to 25 years to grow in the wild
Complex Mexican wedding cookie aroma with flavor notes of oats, black cherry & bell pepper
This batch yielded 200L
only 259 bottles produced at 47% alc.vol
Mama Chuy’s Madre cuishe destilado con Yerba Santa + Cafe is crafted by 4th generation Master Distiller Ageo Cortes in Miahuatlan, Oaxaca. After shaving the agave hearts to its core, Ageo roasted them below ground in an earthen oven for 8-10 days. The oven was fueled by a blend of local woods (Encino, Mesquite, Palo de Aguila & Yegareche) atop volcanic rocks, covered with soil. He then takes the fresh cooked agave, mills it using an Ox drawn grind stone & transfers it into Cypress wood vats where it ferments using well water.
Agave Karwinskii takes 7 to 10 years to grow. It was distilled a second time with Yerba Santa from Cortes' family farm + coffee sourced from Chiapas in a small Refrescadera copper pot still.
This batch yielded 30 liters at 90 proof
Only 33 bottles made