One of the essential missions at Dos Cuerpos is to understand the essence of our products: who crafts them, why, and how, as well as their historical, social, and artistic significance. This time, we share the story and some curiosities about the Cuixe agave. Commonly known as Cuishe, it's responsible for crafting one of the most flavorful mezcals in the entire country.
These agaves take between 10 and 12 years to mature. In some Oaxacan communities, the piñas (hearts) of these agaves are allowed to ferment after cooking and before being crushed. Another feature of this maguey is its ability to grow in areas with high calcium content and low rainfall. Due to its dense core and low water content, mezcal made from this agave is characterized by mineral aromas and bitter flavors, although this isn't always the case. Each production is unique.
Unlike other mezcal-producing agaves, Cuixe thrives in shaded and humid areas. It's considered a microendemic species as it's primarily found in Oaxaca, but some claim to have seen it in the wild in Nuevo León, Puebla, and Veracruz. Nevertheless, its distribution is mainly confined to the arid areas of the Tehuacán Valley and the central valleys of Oaxaca (spanning almost 132 km).
This species exhibits significant variation in appearance. Depending on the region, soil, and climate, their size, color, and the shape of their leaves can change. This variability has led to the recognition of different variants with distinct names. Among the most common names are:
Tripón: In Santa Catarina Minas, this term refers to plump people, so it's used for the Cuixe with a thick piña. It's similar to what they call "Barril" due to its barrel-like appearance.
Cuish: In Miahuatlán, this name is given to the agave that appears to have a "greñota," or tangled hair. The term comes from a Zapotec word that means a person with unruly hair. These agaves sometimes have leaves resembling unruly hair.
Tobaziche: In Sola de Vega, this name is used for this agave. It stems from the Zapotec words "toba" (maguey) and "cuishe," as we've already discussed its meaning.
Maguey cachutum.
Madrecuishe: This derivation is mainly related to the height of the trunk. These trunks are often used as firewood.
Cirial: In San Dionisio Ocotepec, this name refers to the trunk, which resembles a candle.
Candelillo.
Bicuishe: This term also comes from the Zapotec word "Bini," which means small pinky finger. It's typically used for smaller cuixes.
Karwinski: Its scientific name was given by a German in honor of another German (with a Polish surname) who lived in Oaxaca during the 19th century.
At Dos Cuerpos, we focus on tastings and the distribution of agave distillates and Mexican wine. Tasting is a reflection on the alcohol being sampled, and these texts aim to foster constant reflection. Let us know if you enjoyed this text, if it helped you in any way, and please inform us of any discrepancies.
Further reading:
Conocimiento y manejo tradicional de Agave karwinskii en el sur de México and https://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-42982020000200328
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