Cuish Tepextate

Destilado de Agave

Oaxaca, Mexico

46.0% ABV

Cuish Tepextate is a pure, single-agave mezcal made with the tepextate variety in the heart of Oaxaca.

VAT included. Free delivery on orders €30+

tasting notes

Mineral

Herbal

Fresh Cut Grass

Smooth

Intense

Sweet

Flavour Intensity

Suggested Use

On its Own

What's in it

Tepextate Agave

Recommended Pour

Tepextate Neat

With a colourful array of flavours, this mezcal deserves to be tasted on its own. Grab a couple of good friends and pour everyone a glass. It is best to sip Cuish Tepextate slowly, allowing yourself to fully enjoy the purity and sweetness of the agaves.

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Tasting Notes

Mineral
Herbal
Fresh Cut Grass

When you smell Cuish Tepextate, you’ll be met with a pure, herbal flavour array, with grassy notes and mineral tones.

Smooth
Intense
Sweet

When you taste Cuish Tepextate, you’ll be blown away by its smoothness and purity. Intense and clean, it leaves a sweet finish.

Flavour Intensity

Oaxaca, Mexico

Oaxaca, Mexico is the world’s leading producer of mezcal, dating back to the 1500s when the Aztecs first cultivated agave plants. Located in the south of Mexico, its mountainous rugged terrain and subtropical climate lend themselves well to the growth of these large spiky plants. While tequila is produced using only the blue agave variety, mezcal can be made from any variety of agave.

Throwing a spotlight on Tepextate

This pure, intense single-agave mezcal highlights the flavour characteristics of the Tepextate agave variety. These agaves often take about 16-18 years to mature before they are ready to be harvested for distillation. During this time, they will have a stem with bright yellow flowers and have distinctive marbled leaves that make them instantly recognizable. The uniquely complex Tepextate flavour is immediately discernible in this mezcal - a lactic minerality with herbal, fruity overtones.

The methods of generations

Cuish Tepextate is produced using traditional, ancient techniques. After the agave hearts are cooked in an underground oven, they are macerated using a horse-drawn tahona - a large heavy stone wheel that is used to crush the agaves. They are then fermented before being distilled in traditional copper stills. The final adjustment is made using twice-distilled well water and puntas. The maestro mezcalero judges the output every step of the way, using just his five senses and ancestral knowledge.

The Brains Behind It

A network of local producers

Cuish is the happy creation of a network of local farmers and maestro mezcaleros, spread throughout Oaxaca. By working together, these producers have managed to create a range of beautiful, distinctive spirits, and a network of support for everyone involved in the chain.