CUISH 2023 ESPADÍN - FAMILY MONTERROSA | 500 ML

CUISH ESPADÍN - FAMILY MONTERROSA | 500ML

The creation of Cuish by Felix Monterrosa was a celebration of his family's rich history and tradition in the mezcal culture of Oaxaca. From his parents' mezcal expendio, where Felix and his sister Rosalinda grew up, to their production and sale of mezcal for generations, the Monterrosa family has been deeply involved in this craft. With Cuish, Felix pays homage to his family's legacy while also sharing the authentic and vibrant flavors of Oaxaca with the world.

In 2022, Felix and Rosalinda, along with their mother, Emilia, successfully revived a family palenque of their own in Santiago Matatlán—the historic heart of mezcal production in Oaxaca. Their mission is to preserve and revive the traditional flavors and methods of the region's Matatleco-style mezcal, amidst the growing industrialization that threatens small-scale heritage production. This is a critical and formidable undertaking as Santiago Matatlán currently produces over half of the state's exported mezcal.

This Espadín is the first batch exported to Denmark (Europe) from the family palenque. It fully meets the family's high ambition and serves as a benchmark for the local style. Rich earth and dark herbaceous notes are complemented by a distinct caramelized sweetness. A true throwback that leaves you craving for more. And did you know, their tahona stone mill has a pink hue?

Maguey Espadín (Agave angustifolia) is one of the magueys that best adapts to different ecosystems, which is why it is found in various parts of the country, from Sonora to Oaxaca. It is characterized by being a maguey with long and thin leaves like blue-green swords and a rosette that takes off from the ground.
The aromas of this mezcal are of orange peel and wet woods, leaving a fruity and citrus aftertaste. 

 PRODUCTION NOTES:

• Made by Felix Monterrosa Family
• 100% maguey Espadin (Agave angustifolia)
• Santiago Matatlán, Oaxaca
• Roasted in truncated conical earthen oven 
• Tahona crushed 
• Fermented in open sabino wood vats with natural yeast using well water 
• Two distillations in Filipino style copper pot still  
• 48% ABV