Bicuixe | May 2025 | Familia García Jarquín | BCXFGJ2505 | Winter 2026 release | 198 bottles
After seven consecutive vintages of Bicuixe crafted by maestro palenquero Celso García Cruz from wild agaves harvested in La Mina, this 140-liter batch marks a shift. Now semi-retired due to health complications, Celso guided the process in a supervisory role, while the work was carried out by his wife, Felipa, and their children, Guadalupe, Gloria, and Mario.
Bicuixe, perhaps the most prevalent of the many micro-endemic Agave karwinskii types in Miahuatlán, is deeply emblematic of the region. Typically found in the wild but increasingly cultivated, it is far from uniform in appearance, with multiple phenotypes and ecotypes. Its tall, slender stalks often surpass the piña in size, while the small, moderate-sugar hearts carry a higher stalk-to-piña ratio that can impart herbaceous or slightly bitter notes. The resulting spirits achieve remarkable balance and stand as some of the most archetypal expressions of Miahuatlán’s landscape and culture.
Half of the agave for this batch was harvested from the family’s red-and-white, rocky La Mina parcel, a hilly stretch shared among Celso, his brothers, and nephews, where both endemic wild varieties and cultivated crops thrive. The other half came from San Cristóbal, Amatlán, harvested by Gloria and Mario. Despite a lower-than-expected yield after careful adjustments of heads, hearts, and a select cut of high-proof tails, the result is a definitive and delicious expression of Miahuatlán mezcal.
§ Maguey(es): Bicuixe (Agave karwinskii var.)
§ Provenance of the maguey: wild maguey harvested from the La Mina parcel (50%)
and wild maguey harvested from the nearby community of San Cristobol (50%).
§ Producer: Familia García Jarquín
§ Region: Logoche, Miahuatlán
§ Soil type: rocky red and white soil at La Mina and rocky white tierra blanca
§ Rest time after harvest: 8-10 days
§ Oven: Conical earthen pit; days six days with oak and mesquite wood
§ Rest time after oven: three days
§ Maceration: Machete and shredder
§ Fermentation: Native yeasts; five 1200L Montezuma cypress sabino wood tanks
with approximately 700 kg of cooked agave and 700 liters of well water
§ Dry fermentation time: 24 hours
§ Wet fermentation time: five days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 140L
§ Date of distillation: May 2025
§ ABV: 50%