Tobaziche, Cuixe Verde, Madrecuixe Amarillo | Hugo García Maldonado | July 2025 | ENNHGO2507A | 46.7% Alc | 54 Bottles | Mezcal Brothers + Vine Trail
This small batch from Hugo García Maldonado brings together three distinct heirloom cultivars of Agave karwinskii harvested from two neighboring villages south of Logoche. Hugo co-fermented equal parts by weight of Tobaziche, Cuixe Verde, and Madrecuixe Amarillo. The Tobaziche and Madrecuixe Amarillo were harvested in San Ildefonso Amatlán from chalky, rocky tierra blanca, while the Cuixe Verde came from a red, rocky parcel in El Nanche. Distilled twice in copper pot stills over low heat, the production reflects both the biological diversity of Agave karwinskii in Miahuatlán and the evolving cultivation practices of the region.
A wide range of Agave karwinskii types can be found in both wild populations and cultivated fields stretching from the lowlands of the Sierra Madre del Sur through the Central Valleys. Smaller populations also occur in parts of the Mixteca and Tehuacán regions of Oaxaca and Puebla, but the foothills and valleys of Ejutla and Miahuatlán represent an important center of diversity for the species. The varied topography of these neighboring regions has created numerous geographic isolates where distinct flora, and at times fauna, have developed.
Because these agaves are primarily pollinated by migratory bats, cross-pollination and hybridization can occur along their nectar corridors. Over generations, this natural variation has been shaped further by the selective reproduction of local phenotypes for food, fiber, and beverage production. The result is an unusually broad range of forms within Agave karwinskii, particularly throughout southern Oaxaca.
Within Miahuatlán, the widespread Bicuixe, or Cuixe, is itself far from uniform. Plants vary in height, rosette shape, and leaf length, though they tend to remain comparatively narrower and less bulky than many cultivated types. The cultivated varieties show an even broader range of morphology. While regionally specific types such as Madrecuixe and Tobaziche are now often propagated from seed, they were traditionally reproduced through the collection and replanting of rhizome clones. Some of these cultivars circulated between neighboring communities, while others were maintained by individual families over generations. The Cuixe Verde used in this batch is one such example. As with many agaves throughout Mexico, their Spanish names often reflect visible characteristics of the plant—its shape, color, leaves, or spines—hence names such as Cuixe Verde and Madrecuixe Amarillo.
Over the last ten to fifteen years, increased communication and trade between agave-growing and distilling communities has expanded access to different agave genetics. At the same time, the widespread planting of Espadín has displaced many heirloom cultivars from agricultural fields. As Espadín has lost market value in recent years, these less common varieties have taken on renewed importance for farmers, distillers, and local ecosystems alike. In response, both magueyeros and palenqueros have begun dedicating greater effort to the reproduction and preservation of these cultivars, though they remain comparatively scarce.
Hugo composed a total of 60 L with a cordón cerrado corresponding to 46.7% ABV. Twenty liters were kept by the producer for personal consumption and local sale, while the remaining 40 L were selected for bottling by Vine Trail and Mezcal Brothers. The release comprises just 54 bottles.
Maguey(es): Tobaziche (Agave karwinskii var.), Cuixe Verde (Agave karwinskii var.), Madrecuixe Amarillo (Agave karwinskii var.)
Provenance of the maguey: Tobaziche and Madrecuixe Amarillo from San Ildefonso Amatlán; Cuixe Verde from El Nanche
Producer: Hugo García Maldonado
Region: Logoche, Miahuatlán, Oaxaca
Soil type: Tobaziche and Madrecuixe Amarillo from rocky, white tierra blanca with cascajo; Cuixe Verde from red, rocky tierra roja with cascajo
Rest time after harvest: Eight to nine days
Oven: Conical earthen oven; roasted for seven days with mesquite wood
Rest time after roasting: Twelve days
Maceration: Machete and shredder
Fermentation: Native yeasts; two 1,200 L Montezuma cypress (sabino) tanks, each containing approximately 500 kg of cooked agave and 300 L of well water
Dry fermentation: 48 hours
Wet fermentation: Ten days
Distillation: Twice distilled in copper pot stills
Final composition: Heads, hearts, and a high-proof cut of tails (común macizo)
Batch size: 60 L
Date of distillation: July 2025
ABV: 46.7%