The Story
Neta’s Bicuixe from Miahuatlán, Oaxaca, distilled by Celso García Cruz in May 2023, is a testament to traditional mezcal craftsmanship. Produced from the Bicuixe agave (Agave karwinskii), this expression reflects the rich heritage of the region with a complex and balanced flavor profile.
Product Details:
|
Attribute |
Details |
|---|---|
|
Maguey/Agave |
Bicuixe (Agave karwinskii) |
|
Maestro Mezcalero |
Celso García Cruz |
|
Location |
Miahuatlán, Oaxaca, Mexico |
|
Elevation |
Approximately 1,200 meters above sea level |
|
Batch Size |
Approximately 100 liters |
|
Oven |
Traditional earthen pit oven with mesquite wood roasting |
|
Milling |
Hand-crushed using a mechanical shredder |
|
Fermentation |
Open-air fermentation in Montezuma cypress wood vats with native yeasts |
|
Distillation |
Double distilled in copper pot stills |
Tasting Notes:
This mezcal presents a complex nose with floral and fruity notes, including hints of mango, coconut cream, and graham cracker crust. On the palate, it offers flavors of sweet, thick, and delicious fruit, with a finish that becomes prickly and a bit more bitter, tasting of cantaloupe and a touch of pomegranate. The finish is artichoke-like, with lingering fruit notes.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Neta’s Bicuixe from Miahuatlán, Oaxaca, distilled by Celso García Cruz in May 2023, is a testament to traditional mezcal craftsmanship. Produced from the Bicuixe agave (Agave karwinskii), this expression reflects the rich heritage of the region with a complex and balanced flavor profile.
Product Details:
|
Attribute |
Details |
|---|---|
|
Maguey/Agave |
Bicuixe (Agave karwinskii) |
|
Maestro Mezcalero |
Celso García Cruz |
|
Location |
Miahuatlán, Oaxaca, Mexico |
|
Elevation |
Approximately 1,200 meters above sea level |
|
Batch Size |
Approximately 100 liters |
|
Oven |
Traditional earthen pit oven with mesquite wood roasting |
|
Milling |
Hand-crushed using a mechanical shredder |
|
Fermentation |
Open-air fermentation in Montezuma cypress wood vats with native yeasts |
|
Distillation |
Double distilled in copper pot stills |
Tasting Notes:
This mezcal presents a complex nose with floral and fruity notes, including hints of mango, coconut cream, and graham cracker crust. On the palate, it offers flavors of sweet, thick, and delicious fruit, with a finish that becomes prickly and a bit more bitter, tasting of cantaloupe and a touch of pomegranate. The finish is artichoke-like, with lingering fruit notes.
