Monterrossa Family Destilado De Agave Espadin Mezcal Cuish 750ml
- Destilado de Agave produced in Santiago Matatlán, Oaxaca
- Maestros Mezcaleros: The Monterrosa Family
- 100% Espadín (Agave angustifolia) harvested after 6 months capón
- Cooked in traditional earthen pit oven
- Milled using traditional horse-drawn tahona made of pink cantera stone!
- Open-air fermented in cypress & pine vats (tinas) using ambient yeast and well water
- Distilled twice in traditional copper pot stills
- Rich earth, thick clay, tobacco leaf, dried herbs de Provence, salted caramel, butterscotch, taffy
- 500 liters produced
- 52% ABV (ABV may vary batch to batch)
The first batch we’ve seen from Cuish founder Felix Monterrosa and his family at their brand new palenque in Santiago Matatlán! In keeping with the goals of the brand, the family is restoring the historical methods and flavors of Oaxaca’s most prominent distilling town, preserving heritage in the face of industrialization.
- Destilado de Agave produced in Santiago Matatlán, Oaxaca
- Maestros Mezcaleros: The Monterrosa Family
- 100% Espadín (Agave angustifolia) harvested after 6 months capón
- Cooked in traditional earthen pit oven
- Milled using traditional horse-drawn tahona made of pink cantera stone!
- Open-air fermented in cypress & pine vats (tinas) using ambient yeast and well water
- Distilled twice in traditional copper pot stills
- Rich earth, thick clay, tobacco leaf, dried herbs de Provence, salted caramel, butterscotch, taffy
- 500 liters produced
- 52% ABV (ABV may vary batch to batch)
The first batch we’ve seen from Cuish founder Felix Monterrosa and his family at their brand new palenque in Santiago Matatlán! In keeping with the goals of the brand, the family is restoring the historical methods and flavors of Oaxaca’s most prominent distilling town, preserving heritage in the face of industrialization.
Description
- Destilado de Agave produced in Santiago Matatlán, Oaxaca
- Maestros Mezcaleros: The Monterrosa Family
- 100% Espadín (Agave angustifolia) harvested after 6 months capón
- Cooked in traditional earthen pit oven
- Milled using traditional horse-drawn tahona made of pink cantera stone!
- Open-air fermented in cypress & pine vats (tinas) using ambient yeast and well water
- Distilled twice in traditional copper pot stills
- Rich earth, thick clay, tobacco leaf, dried herbs de Provence, salted caramel, butterscotch, taffy
- 500 liters produced
- 52% ABV (ABV may vary batch to batch)
The first batch we’ve seen from Cuish founder Felix Monterrosa and his family at their brand new palenque in Santiago Matatlán! In keeping with the goals of the brand, the family is restoring the historical methods and flavors of Oaxaca’s most prominent distilling town, preserving heritage in the face of industrialization.
