Cruz de Fuego Madrecuishe - 750ML
Cruz de Fuego Madrecuishe - 750ML
Cruz de Fuego Madrecuishe, a mezcal that embodies tradition, craftsmanship, and distinctive flavor. Here are the details you’ve been waiting for:
- Name: Cruz de Fuego Madrecuishe
- Type: Mezcal
- Origin: Santiago Matatlán, Oaxaca, Mexico
- Distillery: Produced by Carlos Mendez Blas and Margarita Blas at their palenque in Santiago Matatlán
- Alcohol Content: 48% ABV
Flavor Profile:
- Aroma: Bright green herbal notes with hints of moss, bell pepper, and honeydew.
- Taste: Powerful fiber and vegetation, cut with racy minerality.
- Finish: Dry and clean, leaving you wanting more.
Key Features:
- Craftsmanship: Cruz de Fuego Madrecuishe is traditionally produced using an underground stone horno, tahona (stone mill), and copper stills.
- Packaging: While I don’t have specific details about the bottle design, it’s worth exploring for its elegance and uniqueness.
- Pairings: Consider sipping this mezcal neat or pairing it with dishes that complement its herbal and mineral notes.
Why Choose Cruz de Fuego Madrecuishe?
- Rare Gem: Madrecuishe agave (Agave karwinskii) is beloved among mezcal enthusiasts, and this expression showcases its unique qualities.
- Award-Winning: While I don’t have specific awards, Cruz de Fuego has garnered recognition for its quality.
- Affordable Luxury: At 48% ABV, it offers a delightful balance of flavor and strength.
Where to Buy: You can find Cruz de Fuego Madrecuishe at select liquor stores, online retailers, or directly from the distillery. Don’t miss out on this exceptional spirit!
Remember: Drinking distilled spirits, beer, coolers, wine, and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information, visit www.P65Warnings.ca.gov/alcohol.
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Types of Spirits
- Whiskey: Made from fermented grain mash and aged in wooden casks.
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- Gin: Distilled with botanicals, primarily juniper berries, giving it a distinctive flavor.
Production Process
- Fermentation: The process where yeast converts sugars into alcohol.
- Distillation: Separating alcohol from the fermented mixture to increase its concentration.
- Aging: Storing spirits in barrels to develop flavors over time.
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