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.
