Cuixe Verde | May 2022 | Manuel Aquino García | CXVMAQ2205 | Winter 2023 release | 48 bottles | Bacalar

The Cuixe Verde (also known simply as Verde) is a very interesting and rare Agave karwinskii phenotype micro-endemic to the area in and around the village of San Luis Amatln,
Miahuatla n. There exists similar looking maguey with the same nomenclature around different parts of Miahuatla n, but the “true” Cuixe Verde is considered to be this very particular large, chunky, and very green-leaved type. It is also not to be confused with the Agave rhodacantha (Mexicano) Verde that comes from El Nanche and Mengoli.

Cuixe Verde appears to be the product of open pollination, and from seed, it can sometimes be found from what is collected from the also regionally specific Madrecuixe, aptly named as the “mother” of agaves given the diverse offspring that is born from its seed stock. In eight to twelve years, Cuixe Verde grows extremely tall and thick, reaching over three meters in height. The plants can weigh hundreds of kilograms and yield a liter of spirits for every 6-8 kg of cooked agave. This plant reportedly does not produce seeds of its own, limiting its means of propagation to its rhizome system. There are very few farmers that have had the means or knowledge to propagate this varietal. As such, Verde is an extremely prized, but very rare cultivar. Using seven de guía and three piñas of one-year capón magueyes, Manuel was able to produce a total of 50L at 47.8% abv, composed with a mix of heads, hearts, and high-proof tails.

  • §  Maguey(es): Cuixe Verde (Agave karwinskii var.)

  • §  Provenance of the maguey: Homegrown

  • §  Producer: Manuel Aquino García

  • §  Region: Logoche, Miahuatlán

  • §  Soil type: black and rocky tierra negra

  • §  Rest time after harvest: three days

  • §  Oven: Conical earthen pit; seven days with mesquite

  • §  Rest time after oven: four days

  • §  Maceration: Machete and shredder

  • §  Fermentation: Native yeasts and well water; one food-grade plastic tub (700kg of

    cooked agave)

  • §  Dry fermentation time: 48 hours

  • §  Wet fermentation time: 13 days

  • §  Distillation: 2x in copper pot stills

  • §  Final composition: Heads, hearts, and tails

  • §  Batch size: 50L

  • §  Date of distillation: May 2022

  • §  ABV: 47.8% ABV

MARIE NAKAZAWA