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Atenogenes Garcia and sons José & Benigno Garcia, are accomplished distillers, particularly when tasked with distilling agaves that belong to the the Karwinskii family (Bicuixe, Madrecuixe), which is endemic to Oaxaca. Atenogenes and José cultivate and harvest their own Madrecuixe outside of San Isidro Guishe, where their small palenque is located. The father and son mash their agave with a large stone called a tahona that is pulled by a tractor, ferment the resulting mash and tepache in pine and cypress tanks with well water, and double-distill their spirit in copper pot stills. Between the two of them, father and son distill about 2,000 liters annually, usually from agaves Espadín, Bicuixe, and Madrecuixe.
This small single-tina batch of Madrecuishe was the result of a collaboration between Benigno Garcia and his cousin Javier Vasquez. The two of them harvested wild Madrecuishe from the village of San Luis Amatlan, Oaxaca, then trucked it back to Benigno’s father’s palenque in the village of San Isidro Guishe.
Distiller: José & Benigno Garcia
Region: San Isidro Guishe Oaxaca
Agave: Madrecuishe (agave karwinskii)
Milling: Tractor-drawn two ton tahona
Roasting: 6 days
Fermentation: In pine tanks, dry fermented for 24 hours, wet fermented for 9 days with spring water
Distillation: Double distilled in copper alembic still
ABV: 52.7%
Tasting Notes:
Nose - petrichor, cucumber, white pepper, sage, tarragon.
Pallette - honeydew, blueberry, ginger, sea salted lime-aid.
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