Vago Cuixe Mezcal

Mezcal: Vago Cuixe

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. This mezcal is produced from different agave species. To Rey cultivates 15 varieties, and harvests only those that have reached full maturity. This mix of agaves results in a unique spirit. The entire production process is traditional and involves the whole family.

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Size: 750mL

Proof: 102 (51% ABV)

Origin: Mexico

Distillery: To Rey

Cuixe agave are known for their height, shape and flavor profile they grow up to 10 feet fall and resemble long tree trunks with narrow pias situated at the top of the agave. In addition, the pias have sugar levels around 25%, making them incredibly sweet and flavorful. Once the agave have matured for 13 to 15 years, Aquilino roasts the trunk of the plant together with the pia for approximately four days. The agave pulp from the Cuixe agave is mixed together with a small portion of the agave pulp from the Espadin agave, and fermented using natural yeasts. Then, the wash is twice distilled before each batch is bottled by hand.

Vago Cuixe Mezcal Tasting Notes

Nose: Light aroma of sweet potatoes, citrus and anise.

Palate: Bananas, plantains and caramel flavors.

Finish: Crisp, spicy with trace woody notes.

Distillery Information

To Reys town of Guler is about 15 minutes up the valley and is part of the municipality Villas Sola de Vega. The lush mountain valley is a 2.5-hour drive from Oaxaca and sits at 1450 M above sea level. To Rey has a great supply of spring water that flows year-round and contributes to his unique flavor.