Bicuixe | April 2021 | Celso García Cruz | BCXCEL2104 | Fall 2022 Release | 257 bottles

The maguey Bicuixe is perhaps the most prevalent of the many different micro-endemic Agave karwinskii types in Miahuatlán. This subspecies is far from uniform in appearance as there are multiple phenotypes and ecotypes, but one of its primary characteristics is its long and relatively thin tree-like stalk, often larger than the actual piña in size. While the Bicuixe piña has a moderate sugar content, they are small in comparison to other A. karwinskii varietals and have a much larger stalk to piña ratio, which can translate into slightly bitter notes, lending the distilled spirit an incredible balance of flavors. The Bicuixe, or Cuixe, as it can also be called in the area, plays such a quintessential role in local mezcal and agave spirits production that it could be considered the most archetypal and definitive expression of the tierras and culturas of Miahuatlán.

This batch marks our fifth release of a very special annual production of Bicuixe from master distiller Celso García Cruz and his family in Logoche, Miahuatlán, Oaxaca. Nearly 300 piñas of mixed guía and quiotudo wild Bicuixe were harvested in the days surrounding the full moon of March 2021 from the red and rocky cascajudo parcel known as La Mina. This stretch of land shared by the family of Celso, his brothers, and nephews, consistently produces some of the most robust and sugar-rich agave in the area. Reflected in the aromas and flavors, this bottling offers a glimpse into the lands and craftsmanship of eastern Miahuatlán.

§  Maguey(es): Bicuixe (Agave karwinskii var.)

§  Provenance of the maguey: Wild harvested from La Mina parcel of family land

§  Producer: Celso García Cruz

§  Region: Logoche, Miahuatlán

§  Date of production: April 2021

§  Soil type: red, rocky earth – cascajo colorado

§  Rest time after harvest: eight days

§  Oven: Conical earthen oven; six days with mesquite and oak wood

§  Rest time after oven: six days

§  Maceration: Machete and mechanical shredder

§  Fermentation: Native yeasts; three 1200L Montezuma cypress sabino wood vats

§  Dry fermentation time: one day

§  Wet fermentation time: eight days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and a splash of distilled water

§  Batch size: 200L

§  ABV: 47.3%