Why buy Mezcal Palomo Madrecuishe

Palomo Madrecuishe is a gem of the distillery. Crafted with wild agave, its fermentation and distillation process follows traditional methods. Its smoky aroma and herbal notes intertwine in a smooth and balanced liquor. A true treasure for mezcal lovers.

Tasting Notes. Sight, Smell, and Taste

The Palomo Madrecuishe mezcal offers a complete sensory experience. Its earthy and warm aroma envelops the senses, while its robust flavor, with hints of pepper and citrus, delights the palate. The golden amber color reflects the passion and dedication of the mezcal masters who craft it. It's a unique sensory experience that transports you to the traditions and art of Mexico with every sip.

How to Enjoy It. Pairing

To appreciate the complexity of mezcal, serve it in a wide-mouthed glass. Pair it with aged cheeses, tropical fruits, or dark chocolate to enhance its flavor. Its versatility makes it the perfect choice for celebrating special moments or simply enjoying moments of peace and reflection.

A Bit of History about Palomo Madrecuishe...

The name “Madrecuishe” has roots in the Zapotec language. It is composed of two parts: “Madre”, suggesting something larger or superior, and “Cuishe”. Some mezcal masters believe that “Cuishe” could refer to the shape of the agave, which in its adult stage resembles a tuft or unkempt hair. Others think it could derive from the term “Cushii”, meaning “to spill”, due to how the agave sheds its dry leaves during its growth until maturity.

When the Maguey Madrecuishe reaches maturity, the leaves are separated, and the stem is cut from the base. Subsequently, the Maguey is cooked; the agave is placed in an underground conical oven and cooked with the heat of firewood and hot stones. Once cooked, it is ground, but due to its fibrous nature, it is cut before grinding. Finally, the must is fermented in wooden vats and then distilled in copper stills to obtain the mezcal, which is usually distilled twice to purify it and increase its alcohol content.