Madrecuishe (also spelled madrecuixe), along with other members of the Karwinskii family of agave are prized for their generally, more refreshing and herbal characteristics. Produced by mezcalero Pedro Hernández, this mezcal is made traditionally using a pit in the earth to cook the agave and a tahona to crush them after cooking. The madrecuishe agave takes a bit longer to mature averaging about 12 years versus the standard 7-9 years for espadín.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
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On the nose, strong jalapeño, and green pepper with a hint of pineapple and citrus, very complex taste, a bit abrasive to start, but given time this Mezcal opens on the palate and leaves a strong impression.
Closest flavor profiles across the whole catalog.
