Madrecuixe
Madrecuixe is a variety of agave used in the production of mezcal, closely related to other Karwinskii agaves like Cuishe and Tobasiche. Known for its tall, slender stalks, Madrecuixe grows in the wild in the arid and rocky regions of Oaxaca, Mexico. It takes several years to mature, often between 12 to 15 years, and is harvested by hand, making its mezcal production both time-consuming and labor-intensive.
Mezcal made from Madrecuixe is highly regarded for its unique and complex flavor profile. Typically, it features earthy and vegetal notes, with a distinctive minerality and subtle sweetness. The production process involves traditional methods: the agave hearts are roasted in earthen pits, crushed by a tahona stone, fermented with natural yeasts, and distilled in copper or clay stills. The result is a mezcal with a refined and nuanced character, showcasing the craftsmanship and terroir of the region. Mezcal enthusiasts appreciate Madrecuixe for its distinctive taste and the traditional methods used in its production.
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