Bicuixe | May 2013 | Cándido García Cruz | BCXCAN1305 | Fall 2025 release | 162 700 ml bottles
BCXCAN1305 | BICUIXE | CÁNDIDO GARCÍA CRUZ | MAY 2013 | 162 BOTTLES | 47.2% | THE OTHER HALF BREWERY + ADVINTAGE TENNESSEE
During the days surrounding the full moon of April 2013, Don Cándido and his family returned to their rocky, red-earth parcel known as La Mina to harvest approximately 300 ripe piñas of wild-growing Bicuixe for this production. This semi-feral, hilly terrain provides an ideal habitat for maguey, especially local varieties adapted to the semi-arid landscape. The micro-endemic type of Agave karwinskii known locally as Bicuixe or Cuixe has long played a central role in regional spirits and remains one of the most definitive expressions of Miahuatlán’s terruño.
In Miahuatlán, aging agave spirits is traditionally done in glass or food-grade plastic, rather than wooden barrels, which are generally avoided due to the unwanted flavors they can impart. Aging in neutral vessels allows the spirit to settle and mature without altering the complex and delicate aromas and flavors of the agave. These extended resting periods are rare, and a spirit distilled over a decade ago—like this 2013 Bicuixe—is especially uncommon.
Producers in Logoche did not consistently document production details prior to NETA’s collaboration beginning around 2016. Given the age of this batch, key details—such as fermentation and cooking times—were approximated by the late maestro. Of the 200 liters originally produced, about 80 liters were sold locally over the years. The remaining 120 liters were bottled at still strength, marked by a cordón cerrado, and measured at 47.2% ABV. Only 162 bottles are in existence.
§ Maguey(es): Bicuixe (Agave karwinskii var.)
§ Provenance of the maguey: Homegrown; La Mina parcel
§ Producer: Cándido García Cruz
§ Region: Logoche, Miahuatlán
§ Soil type: Rocky and red tierra colorada cascajudo
§ Rest time after harvest: Eight days
§ Oven: Conical earthen pit; eight days with mesquite wood
§ Rest time after oven: Eight days
§ Maceration: Ox-drawn stone mill
§ Fermentation: Native yeasts; two 1200L Montezuma cypress sabino wood tanks
§ Dry fermentation time: 48 hours
§ Wet fermentation time: Eight days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 200L
§ Date of distillation: May 2013
§ ABV: 47.2%