Maestro Mezcalero: Candido García Cruz
Village: Logoche, Miahuatlán
Region: Sierra Sur, Oaxaca
Liters Producer: 400
Oven: Conical earthen oven
Mashing: Machete and mill
Fermentation: Native years in Montezuma cyprus wood tanks
Water Source: Well Water
Distillation: 2x in copper pot stills
Alc. Vol.: 45%
Lot N°: BCXCAN1804
Don Cándido generally makes one or two batches of Bicuixe every year, depending on how much of this wild agave is ready on his lands or those of his family, who often contribute to his productions. He never deviates from the practice of harvesting around the days of a full moon - when the plants’ sugars are most concentrated in the piña - and uses only fully ripened agave.
His years of experience coupled with the particular native yeasts and microorganisms of his palenque yield marvelous results. For this batch, Cándido, his son, and son-in-law gathered close to 200 capón Bicuixe of various sizes, harvested from reddish and rocky cascajudo colorado parcels, with another 100 or so plants coming from a separate red and black gravelly land, located roughly 1,450 meters above sea level.
The harvest began in the first days of March 2018 and the roasting nearly two weeks later. Cándido and family cooked the agave with mesquite wood for eight days and allowed the agave to rest for only three days before processing the roasted plants with machete, axe, and mechanical shredder. This short duration of rest of the cooked agaves was attributed to the perfection of the cook, something identified by sight, but most importantly, by eating pieces of the cooked plant, which requires an intimate familiarity with the natural flavors of each type of maguey. The shredded fibers and juice were placed into four 1,200L capacity sabino wood fermentation vats and rested for one day before water was added from his river adjacent well. The first tina or fermentation tank was ready for distillation eight days later at the beginning of April.