Quiquiriqui Madrecuishe Tasting Notes

Details

• Location: Santiago Matatlan, Oaxaca
• Agave: Madrecuishe / A. karwinskii
• Maestro Mezcalera: Isabel Rios
• ABV: 47%
• Tasting keywords: Cinnamon, arugula.
• NOM: NOM-O20X

Nose

Blast of warm cinnamon, touch of celery seed and leaf, touch of pickle jar lactic.

Taste

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.