Pulque chino, Madrecuixe, Cuixe verde | May 2025 | Manuel Aquino | ENNMAQ2505A | Winter 2026 release | 48 bottles | Living Room

The most traditional recipes from Miahuatlán rely on a mix of varieties—and often different species—of agave roasted, fermented, and distilled together. Historically, these co-fermented field blends were made from whichever magueyes were ripe and available, with proportions dictated by access and timing. Only in recent years have producers begun crafting ensambles with greater intention—experimenting with flavor combinations or aiming to highlight the distinct character of each agave.

This 45-liter batch was composed by Manuel using three heirloom cultivars traditionally found in the immediate surroundings of San Luis Amatlán, just south of Logoche. Made with nearly equal parts by weight, the blend includes two iconic Agave karwinskii types—Madrecuixe and Cuixe Verde—both long central to regional spirits production. The third component, the rare Agave americana known locally as Pulque chino, remains highly coveted despite ongoing preservation efforts. Harvested just before the full moon of April 2025 from a semi-feral parcel of rocky white earth in San Luis, Manuel selected approximately 500 kg of capón agaves for this singular production.

With assistance from his wife, Atanacia, Manuel carefully processed and distilled the batch, ultimately composing 45 liters with a long-lasting cordón cerrado that corresponds to 50.1% ALC. Five liters remained locally for personal consumption, while the remaining 40 liters were selected for an exclusive bottling for Living Room in Los Angeles.

• §      Maguey(es): Pulque Chino (A. americana var.), Madrecuixe (A. karwinskii var.), Cuixe Verde (A.karwinskii var.)

• §      Provenance of the maguey: cultivated agave from neighboring San Luis Amatlán

• §      Producer: Manuel Aquino García

• §      Region: Logoche, Miahuatlán

• §      Soil type: rocky, white tierra blanca

• §      Rest time after harvest: seven days

• §      Oven: Conical earthen pit; eight days with mesquite wood

• §      Rest time after oven: three days

• §      Maceration: Machete and shredder

• §      Fermentation: Native yeasts; one plastic tub with 450kg cooked agave and 400 liters of well water

• §      Dry fermentation time: 48 hours

• §      Wet fermentation time: four days

• §      Distillation: 2x in copper pot stills

• §      Final composition: Heads, hearts, and tails

• §      Batch size: 45L

• §      Date of distillation: May 2025

• §      ABV: 50.1%