- Location: Santiago Matatlan, Oaxaca
- Agave: Madrecuishe / A. karwinskii
- Maestro Mezcalera: Isabel Rios
- ABV: 47%
- Tasting keywords: Cinnamon, arugula.
- NOM: NOM-O20X
Blast of warm cinnamon, touch of celery seed and leaf, touch of pickle jar lactic.
That cinnamon continues with a nice warm blanket. Highlight flavor of edible flower bitterness. Another taster thought it had a hint of arugula bitterness.
Method / Background Notes
The Quiquiriqui Madrecuishe was made from hand harvested wild madcrecuische. It was roasted underground, hand chopped and then crushed with a horse drawn tahona. It was fermented in open air tinas and then distilled in a 350 liter copper pot still. It was rested for two weeks before bottling. To emphasize, this is a single batch, when it’s gone, it’s gone!
This is the purple label in the new Quiquiriqui limited release series along with their Mole Pechuga and Mexicano.