Mezcal Vago Cuixe de Emigdio Jarquín Ramírez (750ml)
This extremely limited 92 liter, 51.2% ABV batch of wild Cuixe was produced in the winter/spring of 2016 at Emigdio's palenque in the Nanche district of Miahuatlán de Porfirio Díaz (16°39'78.7"N, 96°55'07.5"W). The harvest consisted of 149 piñas weighing 1,420 kilograms that were collected on January 26th. They were only allowed to sit for two days before being buried in an earthen oven to roast from January 28th to February 4th. The cooked agave had a Brix level of 24°. They were allowed to rest for seven days before being crushed with a stone tahona on February 11th. The crushed agave were allowed to ferment dry for four days before adding 120 liters of distilled water on February 15th, to produce a total volume of 1,558 liters of tepache. Wet fermentation was allowed to continue for five days before undergoing first distillation on a copper refrescador still. Because the initial sugar levels were slightly lower than what Emigdio usually uses, this batch had to undergo two distillation runs. The first distillation took place on February 20th and produced 200 liters of ordinario at 30% ABV. This is a yield of only 13%! This ordinario was then distilled a second time the same day, producing only 72 liters (a final yield of only 4.5%!) at 60.1% ABV. On March 4th, Emigdio blended 4 liters of colas with 20 liters of distilled water to an ABV of 41.2%. The mezcal and cola/water mixture were then both allowed to rest for another four weeks before blending 23 liters of water.