Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.

On the steep precarious hillsides ofOaxaca and Guerrero varieties of agave,indigenous to the region, grow wild andare heavily sought after by the localmezcaleros. These varietals produceflavors that are exotically intense, withrich earth tones and savory smokiness.From the heart of the maguey theseflavors are traditionally extracted to producemezcal that iswildly refined.Because we at Bozal believe thatsomething wild produces a far richer spirit.

One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer pia material, the Cuixe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.

Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.