Mezcal, Madrecuishe Capon

• Mezcal produced in Bramaderos, Miahuatlán, Oaxaca
• Maestro Mezcalero Onofre Ortíz Ortíz
• Produced from 100% Madrecuishe (A. Karwinskii), using 80 piñas (3,000 kg) matured 12–15 years and harvested capón
• Agave rested for 5 days after harvest
• Cooked for 3 days in an oak-fired conical stone oven then rested 3 days
• Milled using a combination of axe, machete, and small mechanical grinder
• Fermented 5 days in cypress wood tanks (tinas) using ambient yeast and well water
• Distilled twice using an alembic copper pot still
• 2000 liters produced
• Snack break! Aromas of green apple, petrichor, and crushed peanut leave you unprepared for the herbaceous and tropical palate, with a rich silky mouthfeel and notes of cantaloupe, mint, eucalyptus, wet river rocks and slate… and a bit of Martinelli’s apple juice.
• 48% ABV

An absolute banger example of Miahuateco karwinskii, this racy Madrecuishe offers numerous regional benchmarks of the species, but with a heavy texture and extended finish that far exceeds expectation. The weight and fruit imply a candied sweetness which somehow, thankfully, never quite arrives, remaining crisp and dry and unfolding with bright herbs and crystalline minerality. Simply gorgeous.