Bicuixe | April 2020 | Nicolás García Vásquez | Spring 2021 Release | BCXNGV2004 | 66 Bottles

In the spring of 2018, Nicolás chopped off the emerging flowering stocks of maturing wild Bicuixe from a parcel of mineral-rich, red and rocky cascajudo family land, designating select maguey for future use. During the days surrounding the full moon of early April 2020, Nicolás and his brothers, Juan, and Eliazar, set off to harvest an oven’s worth of ripe maguey. Nicolás returned to his now slightly larger and more sugar-rich, capón Bicuixe and chose 50 pínas for the crafting of this small batch. After resting, roasting, and processing the maguey, Nicolás had nearly 500kg of cooked agave to ferment. Checking in periodically, Nico let the dry fibers ferment for approximately 48 hours until the aromas and temperatures indicated the need for water. Somewhere near 500L of well water was added, and after a proper mixing, was left to sit for six days. Composed with careful cuts of heads, hearts, and a touch of tails, Nicolás made his adjustments until the bubbles, aromas, and flavors of the liquid corresponded with his palate and expertise, creating 55 liters at 46% alc. The practice of harvesting around the full moon and the selection of of capón (also known as quiotudo) agave are hallmark steps in the production of traditional agave spirits. In Miahuatlán, the role of the Bicuixe has been central to the subsistence of rural life since time immemorial and in its spirit form remains a definitive representation of the lands and people of the communities of the region.