Casa Manglar Madrecuishe is produced in San Juan del Rio, Oaxaca, México using wild Agave karwinskii
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|Town:||San Juan del Rio|
|Age of plant:||8-10 years|
|Website:||http://casa-manglar.com/, opens in new window|
About this mezcal
Casa Manglar Madrecuishe mezcal is produced in San Juan del Rio, Oaxaca, México. Wild Agave karwinskii plants are sourced for this release. The agave plants are cooked underground for 4-7 days, milled using a stone tahona, naturally fermented for 3-20 days depending on the ambient temperature. This mezcal is double distilled in 200-700 liter copper pots. This mezcal has herbal and earthy notes along with green apples.
Casa Manglar’s (Mangrove house in Spanish) philosophy is to offer one of the best mezcals, always respecting traditions and being able to share them with everyone. The name is a tribute to the indigenous people living in the area of Sierra de Oaxaca.
All of the mezcals from the brand are produced by two palenques in San Juan del Rio, Oaxaca. They have a production capacity of 12,000 liters per month. Agave is sourced from nearby fields in various stages and also purchased on the open market.