Mezcales Cuish Cuish was produced in August 2017 by Francisco Garcia León using maguey Cuish (Agave Karwinskii) in San Guillermo, Miahuatlán, Oaxaca.
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|Mezcalero:||Francisco Garcia León|
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About this mezcal
This exported release of Mezcales Cuish Cuish was produced in August 2017 by Francisco Garcia León using maguey Cuish (Agave Karwinskii) in San Guillermo, Miahuatlán, Oaxaca. The agaves are cooked in an underground over and then crushed using a horse-drawn tahona. Next, it is fermented with well water in and native wild yeast in Montezuma cypress vats. Lastly, it is distilled twice in copper, partial refrescadera style, stills. The final distillate is adjusted using twice distilled well water and puntas.
Mezcales Cuish is made up of rural producers that are dedicated to the production and commercialization of traditional Oaxacan mezcal from different regions and agave varieties.
For many years, Mezcales Cuish has operated a mezcaleria in Oaxaca City a few blocks southwest of Mercado Benito Juarez. A second location was opened in Centro, Oaxaca. In 2019, the brand began exporting to the United States. Mezcal Reviews lists a mix of their exported releases along with Oaxaca releases requested by website members.