Single batch, wild agave co-fermented with native yeast & double pot distilled. Very intense, flowers, salt, vanilla, herbs, pears, butterscotch...who knows what else this unicorn will reveal. Read more..
This batch was one of the older productions left in Don Cándido ́s collection and dates back to April 2012, at a time when the family used an ox-drawn stone mill to macerate the agave. Despite being predominately composed with ripe Espadín, the aromas and flavors to the Bicuixe are unmistakable and provide a depth and multi-dimensionality that pure Espadín cannot provide on its own. We love this particular production in part because it tastes so good, but also because of its archetypal miahuateco qualities and characteristics. This is a prime example of the craftsmanship spirits of Logoche and a true reflection of the hands and lands of Don Cándido.
Maguey(es): Espadín and Bicuixe
Provenance of the maguey: Homegrown
Producer: Cándido García Cruz
Region: Miahuatlán, Oaxaca
Soil type: Red, rocky, tierra roja cascajuda
Rest time after harvest: Eight days
Oven: Conical earthen pit, eight days with mesquite and guamuchil wood
Rest time after oven: eight days
Maceration: ox-drawn stone mill
Fermentation: Five, 1200L Montezuma cypress sabino wood vats.
Dry fermentation time: 12 days
Wet fermentation time: 48 hours
Distillation: 2x in copper pot stills
Final composition: Heads, hearts, and tails
Batch size: 660L
Date of distillation: April 2012
Single batch, wild agave co-fermented with native yeast & double pot distilled. Very intense, flower..
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