This ensamble is a blend of Espadín and Cuishe. Unlike most agave, whose leaves (pencas) grow outwards from a central heart or pina rooted on the ground, the Cuishe agave develops as a long vertical stem or trunk with the sugar concentrated near the top where the pencas remain green and spikey. This shape resembles a barrel once the leaves are cut, hence why Cuishe is also known as Barril.
Mezcal Type: Angustifolia Haw/ Karwinksii
Cooking: Earth oven, using wood and river stones
Distillation: Double in Copper Pot Still
Region: San Dionisio, Oaxaca
