For seven consecutive vintages, this Bicuixe was crafted by maestro palenquero Celso García Cruz from wild agaves harvested in and around La Mina, Miahuatlán. This release marks a new chapter. Due to health complications, Celso stepped back from daily production and guided the process in a supervisory role, while his wife Felipa and children Guadalupe, Gloria, and Mario carried out the work, continuing a family tradition built over generations.

Produced from wild Bicuixe (Agave karwinskii), one of the defining agaves of the Miahuatlán region, this mezcal captures the character of Oaxaca's southern mountains. Bicuixe is known for its tall, slender growth, small hearts, and distinctive balance of herbal, earthy, and mineral qualities. Its naturally lower sugar content often yields spirits of remarkable complexity and structure.

Half of the agaves for this batch were harvested from the family's rocky La Mina parcel, where endemic agaves grow among the red and white soils of the hillside. The remaining half (Wild) came from nearby San Cristóbal, Amatlán  (some 45 + Min away). After roasting in a traditional earthen pit oven, fermentation took place with native yeasts in sabino wood tanks before double distillation in copper pot stills.

Despite a lower-than-expected yield, careful cuts of heads, hearts, and select high-proof tails produced a mezcal that feels complete and expressive. The result is a classic example of Bicuixe from Miahuatlán: layered, balanced, and deeply rooted in place, family, and tradition.

Fact Sheet

NETA Bicuixe

Producer

• Familia García Jarquín
• Guided by Maestro Palenquero Celso García Cruz

Origin

• Logoche, Miahuatlán, Oaxaca
• Parcel: La Mina & San Cristóbal, Amatlán

Agave

• Bicuixe (Agave karwinskii var.)
• 100% wild harvested
• 50% La Mina
• 50% San Cristóbal 

Terroir

• Rocky red and white soils (La Mina)
• Rocky white "tierra blanca" soils (San Cristóbal)

Production

• Rest after harvest: 8–10 days
• Oven: Traditional conical earthen pit
• Cooked for 6 days with oak and mesquite
• Rest after cooking: 3 days
• Maceration: Machete and mechanical shredder
• Fermentation: Native yeasts
• Fermentation vessels: Five 1,200L sabino (Montezuma cypress) tanks
• Approx. 700kg cooked agave and 700L well water per tank
• Dry fermentation: 24 hours
• Wet fermentation: 5 days
• Distillation: Double distilled in copper pot stills
• Final blend: Heads, hearts, and select tails

Technical Details

• Batch Size: 140 liters (192 bottles) 
• Distilled: May 2025
• ABV: 50%

Profile

• Regionally archetypal Bicuixe
• Herbal and structured
• Mineral-driven
• Balanced with subtle bitterness and depth
• Long, complex finish