History,
On the steep precarious hillsidesof Oaxaca, Guerrero, and Durangovarieties of agave, indigenous to theregion, grow wild and are heavilysought after by the local mezcaleros.These varietals produce flavors that areexotically intense, with rich earth tonesand savory smokiness. From the heart ofthe maguey these flavors are traditionallyextracted to produce mezcal that iswildly refine d. Because we atbozal believe that something wildproduces a far richer spirit.
Cuishe one of the most physically distinct species of agave, Cuishe,a subspecies of the Karwinskii Family of agave, growsvertically as a single stalk with its leaves spreading at the topand takes twelve years to mature. Due to its unusualstructure, and the stalk containing the firmer piña material,Cuishe can be difficult to harvest and to work with ingeneral. This agave offers aromas full of tropical fruit with adry piney and mineral finish.
Tasting Notes,
Nose: The nose is driven by intense aromas of citrus, with burntorange complemented by notes of honeysuckle andherbaceous flowers.
Palate: On the palate, layers of raw honey arebalanced with jalapeño spice.
Finish: A strong minerality spreads throughout the mouth leading to a smoky finish with a touch of wet stone.
