NETA Bicuixe 2024

Don Celso García Cruz and his son Mario are, without a doubt, some of the kindest people we've had the pleasure of encountering on our visits to Miahuatlán. We’re excited to present this batch from Celso's first one since his leg operation.. Confident in the supreme quality of his mezcal and committed to supporting his craft, we’ve also acquired one-third of the batch imported by our friends at Mezcal Brothers.

Read on for cultural insights and a comprehensive factsheet.

Bicuixe is one of the most prevalent micro-endemic Agave karwinskii types in Miahuatlán.
While its appearance varies across phenotypes and ecotypes, a defining characteristic is its long, slender, tree-like stalk, often larger than its piña. Despite having moderate sugar content and smaller piñas compared to other A. karwinskii types, Bicuixe's high stalk-to-piña ratio contributes to pronounced herbaceous notes, creating a remarkably balanced spirit. Known locally as Cuixe, this agave plays a quintessential role in local mezcal production, embodying the essence of Miahuatlán’s lands and culture.

This batch is our seventh consecutive release of a special annual production of wild Bicuixefrom master distiller Celso García Cruz and his family in Logoche, Miahuatlán. In April 2023, during the full moon, Celso harvested around 400 piñas from the red, rocky cascajudo soil of the La Mina parcel. About half of the plants were en guía, and the other half were capón. This shared family land consistently produces some of the region’s most robust and sugar-rich agave, and its unique qualities are reflected in the flavors and aromas of this bottling, offering a true expression of eastern Miahuatlán’s terroir and craftsmanship.

• Maguey(es): Bicuixe (Agave karwinskii var.)
• Provenance: Wild-harvested from La Mina parcel, family land
• Producer: Celso García Cruz
• Region: Logoche, Miahuatlán
• Soil Type: Red, rocky earth (cascajo colorado)
• Harvest Rest Time: Five days
• Oven: Conical earthen pit; roasted for seven days with mesquite and oak
• Post-Roast Rest Time: Eight days
  
• Maceration: Machete and mechanical shredder
• Fermentation:Native yeasts; Two 1200L Montezuma cypress vats with 625kg cooked agave and 600L well water each
  
• Dry Fermentation: One day
  
• Wet Fermentation: Eight days
  
• Distillation: Twice in copper pot stills
  
• Final Composition: Heads, hearts, and a splash of distilled water
  
• Batch Size: 100 liters
  
• Date of Distillation: April 2024
  
• ABV: 48%