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Vago cuixe

Vago cuixe

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The Mezcal Vago Cuixe is made by Aquilino García López at his palenque in Candelaria Yegolé, Oaxaca (16°29’41.36″N, 96°18’38.69″W). The Agave Cuixe used for these batches is wild harvested in the surrounding hills of the Yegol a© region.

Because of the scarcity of the agave, and the difficulty in harvesting and producing it, it is available in limited quantities. Batches are generally small, 300 to 600 liters each. Currently, Aquilino produces 2 batches per year. Agave Cuixe is a sub variety of Agave Karwinskii. There are many sub varieties of this particular agave including Cuixe, Madre Cuixe, Cirrial, Barril, Penca Verde, Pelon and Tobasiche. It can be difficult to distinguish which you may be drinking as the names often change from town to town. The Cuixe that Aquilino uses grow up to 3 meters, which is unusually tall for an agave plant. It has a long trunk with a tall narrow piña on top. Aquilino is meticulous in selecting only ripe Cuixe, which takes around 13 to 15 years to mature. Though it can be cultivated, Aquilino uses wild Cuixe for his mezcals.