The Agave Cuixe used for these batches is wild harvested in the surrounding hills of the Yegolé 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.It is an extremely laborious process to find enough ripe agave for a small batch. The agaves are brought down from the hills by burro. The leaves, or pencas, of the piña are stripped off as well as the bark of the trunk, leaving the heart of the agave and the bare trunk. Both are roasted together for 4 days (one more than normal). The Cuixe is roasted together with 10% (raw agave weight) Espadín. This adds a touch of sweetness and helps open up the natural flavor of the Cuixe and provide a lasting finish. The sugar levels in the Agave Cuixe are about 25% lower than most other agaves. Vago Cuixe Mezcal is a connoisseur’s delight. The unique mouthfeel, flavor, and prolonged finish make it an outstanding and distinguished spirit.