Bicuixe | April 2022 | Celso García Cruz | BCXCEL2204 | Spring 2024 release | 120 bottles

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 types and have a much larger stalk to piña ratio, which can translate into slightly bitter or herbaceous notes, lending the distilled spirit an incredible balance of flavors. The Bicuixe, or Cuixe, as it is also known 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 lands and cultures of Miahuatlán.

This batch marks our sixth release of a very special annual production of wild Bicuixe from master distiller Celso García Cruz and his family in Logoche, Miahuatlán, Oaxaca.  In the days prior to the full moon of March 2022 , Celso selected an estimated 150 piñas of wild Bicuixe for harvest 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 2022

§  Soil type: red, rocky earth – cascajo rojo

§  Rest time after harvest: eight days

§  Oven: Conical earthen oven; seven days with oak wood

§  Rest time after oven: four days

§  Maceration: Machete and mechanical shredder

§  Fermentation: Native yeasts; two 1200L Montezuma cypress sabino wood vats with approximately 700kg of cooked agave and 500L of well water

§  Dry fermentation time: two days

§  Wet fermentation time: eight days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and a select cut of high proof tails

§  Batch size: 100L

§  ABV: 47.4%