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
One of the most physically distinct species of agave, theCuishe, a subspecies of the Karwinskii family of agave,grows vertically as a single stalk with its leaves spreading atthe top and takes twelve years to mature. Due to its unusualstructure, and the stalk containing the firmer piña material,the Cuishe can be di.cult to harvest and to work with ingeneral. This agave o.ers aromas full of tropical fruit with adry piney and mineral finish.
Tasting Notes,
The Pechuga expresses a delicate balance in which thesmokiness is softened noticeably by the protein and wildfruit. A rich mouthfeel offers flavors of roasted fruit, subtleminerality and a slight smokiness, finishing dry on the backof the palate.
