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Casa Manglar Madrecuishe

Casa Manglar Madrecuishe is produced in San Juan del Rio, Oaxaca, México using wild Agave karwinskii

Rating: (1 review)
Brand:Casa Manglar Mezcal
Mezcalero:Humberto Juan
Town:San Juan del Rio
ABV: 45%
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 Mezcal

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.

1 review

3 out of 5

Zack Klamn

Zack Klamn

462 reviews
Rated 3 out of 5 stars4 days ago

Lot: CM-M-0821
Nose – Overly sweet peanut butter brittle. Walnut shells. Red apple. Some ethanol.

Palate – Baking walnuts. White chocolate. Slightest bit of earthy soil. The sweetness aspect is somewhat artificial tasting. Long finish, hot for the 45% ABV. Not a bad Madrecuishe but there are better out there. Even though this presently under $50 in California, I’d pony up more for a bit better Madrecuishe. It’s decent though.

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