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Wahaka MezcalJoven Madre Cuishe 750mL
About this product
It is said that the aroma of the wild and rare Madre Cuishe agave is that of fresh fallen rain. We’ve been able to capture its volcanic, citrusy, and arid habitat of interior Mexico in every bottle.
Wahaka Mezcal is produced by the family of 5th Generation Maestro Mezcalero Alberto Morales with help from the community of San Dionisio Ocotepec, Oaxaca. It is made from 100% Agave Karwinskii (Madre Cuishe) with harvesting maturity of 12 years. The Agaves are roasted in an earth pit, mashed with stone Tahona and naturally fermented in open air wooden vats without any enzymes or accelerants. It is then double distilled in a copper still delivering an authentic 25-30 day artisanal hand crafted product.
Agave type: Madre-Cuishe grown in the wild, harvested after 12 years.
Soil/habitat: Yellow soil in the lowlands with arid terrain.
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula.
Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood.
Mill: Crushed in tahona (circular millstone).
Fermentation: 10-12 days in pine vats with wild (natural) yeast.
Distillation: Twice distilled in copper stills.
Aging: None.
Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently. The Madre-Cuishe’s unique citrus flavors pair wonderfully with a variety of foods including exotic fruits.
It is a great improvement and delightful mixer for any classic tequila cocktail recipes and also a wonderfully delicious sipping spirit when served neat in a small vessel.
Wahaka Mezcal is produced by the family of 5th Generation Maestro Mezcalero Alberto Morales with help from the community of San Dionisio Ocotepec, Oaxaca. It is made from 100% Agave Karwinskii (Madre Cuishe) with harvesting maturity of 12 years. The Agaves are roasted in an earth pit, mashed with stone Tahona and naturally fermented in open air wooden vats without any enzymes or accelerants. It is then double distilled in a copper still delivering an authentic 25-30 day artisanal hand crafted product.
Agave type: Madre-Cuishe grown in the wild, harvested after 12 years.
Soil/habitat: Yellow soil in the lowlands with arid terrain.
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula.
Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood.
Mill: Crushed in tahona (circular millstone).
Fermentation: 10-12 days in pine vats with wild (natural) yeast.
Distillation: Twice distilled in copper stills.
Aging: None.
Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently. The Madre-Cuishe’s unique citrus flavors pair wonderfully with a variety of foods including exotic fruits.
It is a great improvement and delightful mixer for any classic tequila cocktail recipes and also a wonderfully delicious sipping spirit when served neat in a small vessel.
It is said that the aroma of the wild and rare Madre Cuishe agave is that of fresh fallen rain. We’ve been able to capture its volcanic, citrusy, and arid habitat of interior Mexico in every bottle.
Wahaka Mezcal is produced by the family of 5th Generation Maestro Mezcalero Alberto Morales with help from the community of San Dionisio Ocotepec, Oaxaca. It is made from 100% Agave Karwinskii (Madre Cuishe) with harvesting maturity of 12 years. The Agaves are roasted in an earth pit, mashed with stone Tahona and naturally fermented in open air wooden vats without any enzymes or accelerants. It is then double distilled in a copper still delivering an authentic 25-30 day artisanal hand crafted product.
Agave type: Madre-Cuishe grown in the wild, harvested after 12 years.
Soil/habitat: Yellow soil in the lowlands with arid terrain.
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula.
Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood.
Mill: Crushed in tahona (circular millstone).
Fermentation: 10-12 days in pine vats with wild (natural) yeast.
Distillation: Twice distilled in copper stills.
Aging: None.
Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently. The Madre-Cuishe’s unique citrus flavors pair wonderfully with a variety of foods including exotic fruits.
It is a great improvement and delightful mixer for any classic tequila cocktail recipes and also a wonderfully delicious sipping spirit when served neat in a small vessel.
Wahaka Mezcal is produced by the family of 5th Generation Maestro Mezcalero Alberto Morales with help from the community of San Dionisio Ocotepec, Oaxaca. It is made from 100% Agave Karwinskii (Madre Cuishe) with harvesting maturity of 12 years. The Agaves are roasted in an earth pit, mashed with stone Tahona and naturally fermented in open air wooden vats without any enzymes or accelerants. It is then double distilled in a copper still delivering an authentic 25-30 day artisanal hand crafted product.
Agave type: Madre-Cuishe grown in the wild, harvested after 12 years.
Soil/habitat: Yellow soil in the lowlands with arid terrain.
Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula.
Oven: Cooked for 3-5 days in an earthen pit using ocote (pine) wood.
Mill: Crushed in tahona (circular millstone).
Fermentation: 10-12 days in pine vats with wild (natural) yeast.
Distillation: Twice distilled in copper stills.
Aging: None.
Wahaka Madre-Cuishe’s flavors are a product of its terroir. It is subtly herbaceous, with a hint of freshly fallen rain, this rare, wild-harvested agave often grows in the low-lying volcanic terrain of Oaxaca’s Central Valleys, where warmer temperatures and drier conditions give birth to more savory, minerally mezcales. This Madre-Cuishe captures the singular character of this maguey and its environment very well. Its bright, earthy notes develop delicately and slowly, while its long finish allows those flavors to linger gently. The Madre-Cuishe’s unique citrus flavors pair wonderfully with a variety of foods including exotic fruits.
It is a great improvement and delightful mixer for any classic tequila cocktail recipes and also a wonderfully delicious sipping spirit when served neat in a small vessel.
- TypeMadre Cuishe
- Size750mL
- Standard Drinks25
- Alcohol Volume42%
- CountryMexico
- Brand NameWahaka Mezcal
- Wine MakerAlberto Morales
- Vegan Friendlytrue
- ClosureCork
- Organictrue
Awards: 2011 Spirits of Mexico – Gold Medal, 2011 New York International Spirits Competition – Silver Medal, 2012 San Francisco World Spirits Competition – Silver Medal, 2012 Ultimate Spirits Challenge – 89 out of 100 – Very Good, 2012 International Review of Spirits – Gold Medal – 94 out of 100 – Exceptional
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