Koch el Mezcal Madrecuishe
Madrecuishe (also spelled madrecuixe), along with other members of the Karwinskii family of agave are prized for their generally, more refreshing and herbal characteristics. Produced by mezcalero Pedro Hernández, this mezcal is made traditionally using a pit in the earth to cook the agave and a tahona to crush them after cooking. The madrecuishe agave takes a bit longer to mature averaging about 12 years versus the standard 7-9 years for espadín.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"This mezcal is reminiscent of being out in the woods on a cool damp morning. On the nose you’ll find Meyer lemon, starfruit, mango, along with plenty of dirt and pine needles. The palate is soft but bitter with flavors of pear, lemonade, lemongrass, clove, beet stems, rhubarb and bitter chocolate. Despite its rusticity it is still fairly fresh and very indicative of madrecuishe mezcals."