El Buho Especial Cuishe Mezcal
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An elegant and savory mezcal, the cuishe has a herbacious and peppery aroma. Sandalwood, sage, and palo santo are standout notes, and its lighter body gives way to a dry, grassy finish. Agave pinas are roasted in an underground fire pit, mashed with a tahona millstone, fermented using airborne yeast and local well water, twice distilled in an Alembic copper pot still, and rested for four to six months before being bottled.
Wild Agave Karwinskii, also known as the Cuishe varietal, is unique because it is cooked with the trunk of the plant and takes about 1-3 days to ferment because it has a lower concentration of sugar. The Cuishe agave takes about 12 years to mature. Because it is one of the tallest agaves, it is commonly used as a fence between neighboring fields.