Bicuixe | April 2024 | Celso García Cruz | BCXCEL2304 | Winter 2025 release | 132 bottles
Bicuixe is one of the most prevalent micro-endemic Agave karwinskii types in Miahuatlán. While its appearance varies across phenotypes and ecotypes, a defining characteristic is its long, slender, tree-like stalk, often larger than its piña. Despite having moderate sugar content and smaller piñas compared to other A. karwinskii types, Bicuixe's high stalk-to-piña ratio contributes to pronounced herbaceous notes, creating a remarkably balanced spirit. Known locally as Cuixe, this agave plays a quintessential role in local mezcal production, embodying the essence of Miahuatlán’s lands and culture.
This batch is our seventh consecutive release of a special annual production of wild Bicuixe from master distiller Celso García Cruz and his family in Logoche, Miahuatlán. In April 2023, during the full moon, Celso harvested around 400 piñas from the red, rocky cascajudo soil of the La Mina parcel. About half of the plants were en guía, and the other half were capón. This shared family land consistently produces some of the region’s most robust and sugar-rich agave, and its unique qualities are reflected in the flavors and aromas of this bottling, offering a true expression of eastern Miahuatlán’s terroir and craftsmanship.
Maguey(es): Bicuixe (Agave karwinskii var.)
Provenance: Wild-harvested from La Mina parcel, family land
Producer: Celso García Cruz
Region: Logoche, Miahuatlán
Soil Type: Red, rocky earth (cascajo colorado)
Harvest Rest Time: Five days
Oven: Conical earthen pit; roasted for seven days with mesquite and oak
Post-Roast Rest Time: Eight days
Maceration: Machete and mechanical shredder
Fermentation:Native yeasts; Two 1200L Montezuma cypress vats with 625kg cooked agave and 600L well water each
Dry Fermentation: One day
Wet Fermentation: Eight days
Distillation: Twice in copper pot stills
Final Composition: Heads, hearts, and a splash of distilled water
Batch Size: 100 liters
Date of Distillation: April 2024
ABV: 48%