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One of the most intriguing aspects about mezcal that many people still don’t know about is the different agave varietals that it produces. Not only the harvested but the wild agave! That brings us to this beautiful mezcal spirit called Cuishe from the agave Karwinskii species. Our wild Cuishe is produced in San Baltazar Guelavila, a small town in the district of Tlacolula by Maestro Mezcalero Rodrigo Martínez. This spectacle of a plant with its trunk forming shape takes at least 15 years to mature and ready to birth mezcal. The wild agave is cooked in a conical earthen pit oven called a horno with volcanic stones for 72 hours, so it’s well caramelized. It cools off for five days before being crushed by a tahona grind, a stone wheel pulled by a horse. It ferments for about five days in sabino (pine tree) wood vats before being double distilled in copper, which purifies the mezcal and gives it an optimum flavor. The nutty characteristics of almonds and walnuts crossed with the perfect sweetness of raisins and cinnamon make this mezcal varietal hard to beat and, in the conversation, a fan favorite of Dos Gabachos.