Espadin
Artesanal & Ancestral
(agave v. angustifolia)
We call this agave El Doctor. This noble agave easily adapts to diverse terrain and is propagated from South Texas to South America. The plant is blue gray with long, thin, stems like a sword, thus its namesake “Espadin”. This is the most common agave species for Mezcal production due to its relatively quick maturity at 5-7 years & generous yield rate. Treated as the workhorse for well drinks and industrial production, it doesn’t always receive the respect it deserves.
However, in the hands of our Maestro Mezcaleros, Nahum Fructuoso & Gerardo Silva, it’s crafted into a complex agave spirit deserving of reverence & praise. We begin before the harvest by extending the maturity age of each agave and transforming it into an Espadín Capón. This involves leaving the plant alone for a period of time after cutting the budding quiote, or stalk, which concentrates the sugar in the heart of the agave. We leave the Espadin Capon to age anywhere from 3 to 9 additional months. This process results in an extra ripe, extra sweet agave.
Artesanal
Maestro Mezcalero Gerardo Silva crafts our Bixhidú Espadin Artesanal batch at a rich alcohol level, creating a bright, silky & floral elegance. Roasted agave, mint, and a hint of smoke mixes with ripe fruits, mango, banana, & candied peanuts. It can rekindle memories of cotton candy, marshmallows, & licorice.
Ancestral
Maestro Mezcalero Nahum Fructuoso crafts our Bixhidú Espadin Ancestral expression in clay pots, adding rich minerality and complex textures. To the nose, it offers ripe fruits, tender corn, slight smoke, & freshly cut oak. The palette gets subtle notes of roasted bananas, grapes, honey, peanuts, & a hint of whipped butter. A layer of black licorice, tobacco, straw, & Hoja Santa conjures up a “medicinal” experience.
Tobala
Artesanal & Ancestral
(agave v. potatorum & v. seemanniana)
Sola de Vega, Oaxaca
Agave Tobalá --Many locals call the mezcal produced by Tobala agave the “King of the Mezcals.” We call this petite, wild and recently domesticated agave La Dama Tobala- Lady Tobala. Locals also jokingly refer to it as “Tumbala”, insinuating that the mezcal from this petite agave might just knock you over. It is one of the most sought-out and respected by mezcal lovers and producers in Oaxaca and is deeply associated with and prized in Sola de Vega where it thrives in the wild. The maguey itself is typically small, generally growing up to 4 feet and weighing anywhere between 5-30kg, depending on numerous environmental and genetic factors. It takes 8 to 15 years to mature and grows up to 2000 meters high among oak and pine forests. The wild species found in Sola de Vega is blue gray with a coral trim and grows naturally in the high-altitude canyons. The agave thrives in zones of difficult access- steep hillsides and cliffs, so harvesting often presents challenges. While Tobalá has commonly been classified as Agave Potatorum or Agave Seemanniana, these plants are more than often hybrids between the two species, resulting in infinite morphological expressions. In other regions of Oaxaca and neighboring Puebla, the species is known as “Papalometl”, the butterfly agave. Tobalá has historically been one of the few magueys that are distilled as a “single varietal” due to strong local beliefs about its various medicinal properties. The maguey has a high sugar content, and mature plants can yield one liter of mezcal for every 8kg of cooked agave. While the yield is similar to that of Espadín, Tobalá are often so small that it may require the collection of hundreds of plants to make a single batch. It takes about eight piñas to equal one Espadín piña. Not long ago, the Tobalá agave experienced a period of serious scarcity. Various factors such as a long growth period and high-demand devastated the population of wild Tobalá plants. Additionally, Tobala cannot reproduce asexually like other agaves. It rarely reproduces through offsets in its rhizome system, but rather exclusively from seed. Thus, in the wild, Tobala depends on hummingbirds, bats and surrounding wildlife to spread its seeds. For domesticated plants, farmers are forced to germinate from seed, prolonging the growth cycle. Thankfully, over the last 20 years, efforts by farmers and conservation advocates have helped to gradually repopulate this revered agave. In our own efforts to sustain this mythical agave, Bixhidú has planted over 50,000 Tobala plants in pine and mineral rich landscapes that emulate the plant’s natural habitat. Bixhidú Tobala Mezcal is one of the most complete and ethereal mezcal experiences.
Artesanal
Our Bixhidú Tobala Artesanal is crafted by Maestro Mezcalero Gerardo Silva. This is elegance in a bottle with subtle aromas of rose petals & vanilla balanced with rich notes of honey, dried fruits, caramel, roasted seeds, tender corn and cooked chayote.
Ancestral
Our Bixhidú Tobala Ancestral is crafted by Maestro Mezcaleros Nahum Fructuoso and Luis “Chino” Mendez. It is always a joy and good fortune to find and taste an ancestrally crafted Tobala. In this case, you have the opportunity to savor the prize of Sola De Vega. Every mezcalero of the region is measured by their ability to craft the Tobala agave. Nahum and Chino both craft masterful expressions. Distilled in clay pots with pine and live oak, our Bixhidú Tobala ancestral is balanced on the nose with aromas of Mayflower and rose petals, vanilla and the sweetness of tender pumpkin seeds. Buttery textures reveal a hint of citrus, honey, lightly smoked caramel, dried fruits, & tender corn.
Mexicano Amarillo
Artesanal & Ancestral
(Agave sp)
Sola de Vega, Oaxaca
Agave Mexicano Amarillo- We call this agave the Mexican Boxer. It bulls forward with a jab but then opens up with elegance and spirit. It is one of the most representative expressions of Mezcal, due to its name and vibrancy. Part of the Mexicano agave family, it's a domesticated agave with a complex genetic makeup, a maturity age of between 10 and 12 years, a forest green color with golden trim, and the potential to weigh more than 200 pounds. Its expressions can be summed up in one word: presence.
Artesanal
Maestro Mezcalero Gerardo Silva crafts our Bixhidú Mexicano Amarillo Artesanal expression. He creates a robust spirit with silky, long legs. On the nose, we find notes of cardamom, cinnamon, & lemon Verbena which weave into the tongue with flavors of spice, butterscotch, green apples, and syrupy peaches.
Ancestral
Our Bixhidú Mexicano Amarillo Ancestral expression is distilled in clay pots by Maestro Mezcalero Luis Chino Mendez. His creation is a delicacy. It seduces the nose with bright aromas of sweet coconut candy, citrus & earthy notes. The palette first absorbs sweet oils, a hint of roasted red chili pepper, the viscosity of green plantain, and a breath of smoke, which builds an astringent interlude until notes of butterscotch & roasted seeds over the comal finish the experience.
Tepeztate
Artesanal & Ancestral
(Agave Marmorata)
Sola de Vega, Oaxaca
Agave Tepeztate —We call this epic and storied wild agave El Tata del Monte—The Elder of the Wilderness. Endemic to the states of Puebla and Oaxaca, Tepeztate can take up to 25 years to mature. The name itself comes from Tepetate, a word originating from the Nahuatl tepetlatl, which refers to rocky and hard land. It is a massive, twisting, agave with tentacle-like stems that flourishes on steep mountain cliffs and shady spaces. It can grow to 10 feet in width and height, and weigh hundreds of pounds. It is a deep dark green with a deep red and gold trim. Many stories abound of blood spilled in efforts to harvest this wild agave for it often presents difficulty and danger in finding, cutting and transporting it from treacherous crevices and steep ravines. These plants are often found in rugged terrain that is inaccessible to trucks and have to be carried out by donkey, mule or by hand. Equally challenging, when cut, the agave releases highly caustic juices that cause itchy rashes and blisters. Among palenqueros, Tepeztate is often called “El Duro”, a playful jab to the plant’s frugal yield factor because despite its immensity, the plant has an extremely low sugar content and thus yields about half of what an Espadin plant produces. The Tepeztate blooms are also a sight to behold with stark and monumental golden yellow flowers that illuminate mountainous rural landscapes and churches during Holy Week. But the propagation of this species is not easy. Except under extreme conditions of stress, the Tepeztate agave like Tobala does not reproduce agave pups through its rhizome system, but rather exclusively from seed germination. Farmers rarely plant this agave due to the long years required for maturation and the large tracts of earth needed for each plant. Instead, part of its allure is its wild nature which still mostly depends on bats, hummingbirds and moths to disseminate its seeds and pollinate its blooms. Bixhidù Tepeztate is a delicacy for those who appreciate the road less travelled. Our Bixhidú Tepeztate is a masterful aroma and flavor extraction of the plant’s decades-long absorption of mineral-rich terroir.
Agave Tepeztate —We call this epic and storied wild agave El Tata del Monte—The Elder of the Wilderness. Endemic to the states of Puebla and Oaxaca, Tepeztate can take up to 25 years to mature. The name itself comes from Tepetate, a word originating from the Nahuatl tepetlatl, which refers to rocky and hard land. It is a massive, twisting, agave with tentacle-like stems that flourishes on steep mountain cliffs and shady spaces. It can grow to 10 feet in width and height, and weigh hundreds of pounds. It is a deep dark green with a deep red and gold trim. Many stories abound of blood spilled in efforts to harvest this wild agave for it often presents difficulty and danger in finding, cutting and transporting it from treacherous crevices and steep ravines. These plants are often found in rugged terrain that is inaccessible to trucks and have to be carried out by donkey, mule or by hand. Equally challenging, when cut, the agave releases highly caustic juices that cause itchy rashes and blisters. Among palenqueros, Tepeztate is often called “El Duro”, a playful jab to the plant’s frugal yield factor because despite its immensity, the plant has an extremely low sugar content and thus yields about half of what an Espadin plant produces. The Tepeztate blooms are also a sight to behold with stark and monumental golden yellow flowers that illuminate mountainous rural landscapes and churches during Holy Week. But the propagation of this species is not easy. Except under extreme conditions of stress, the Tepeztate agave like Tobala does not reproduce agave pups through its rhizome system, but rather exclusively from seed germination. Farmers rarely plant this agave due to the long years required for maturation and the large tracts of earth needed for each plant. Instead, part of its allure is its wild nature which still mostly depends on bats, hummingbirds and moths to disseminate its seeds and pollinate its blooms. Bixhidù Tepeztate is a delicacy for those who appreciate the road less travelled. Our Bixhidú Tepeztate is a masterful aroma and flavor extraction of the plant’s decades-long absorption of mineral-rich terroir.
Artesanal
Our Bixhidú Tepeztate Artesanal is distilled by Maestro Mezcalero Gerardo Silva. Just as the plant takes decades to offer its nectar, a tasting requires patience and those who sip slowly will be rewarded. On the nose it is intensely aromatic with aromas of Cempasuchilt (Marygold)and Alcatraz (Calla Lily) flowers followed by a touch of freshly cut oak wood. The first explosive kiss delivers sweet piloncillo, citrus, guava and salted butter.
Ancestral
Maestro Mezcalero Nahum Fructuoso crafts our Bixhidú Tepeztate Ancestral in clay pots with pine & oak wood. It has a pungent, earthy, aromatic presence of wild flowers and moist earth after a rain that is refreshingly invasive on the nose. The body offers a silky layer of smoky cream and butter. The first prolonged kiss rewards the palette with sweet roasted maguey, and subtle lactic notes of aged cheeses and river stone which makes you salivate. The second prolonged kiss adds layers of orange peel, guava, tamarind & spice.
Arroqueño
Artesanal & Ancestral
(Agave v. americana)
Sola de Vega, Oaxaca
Agave Arroqueño – Nicknamed “Rruqueño” by the locals for the lengthy age required for its maturation, we refer to this agave as El Ruco Real — The Regal Old Man. It holds historical significance in the agave world and boasts an impressive stature. Endemic to the southern mountains of Oaxaca, it is an elegant, blue-green with a white, wax-like luster on its stems. It grows between 1400 and 1800 meters above sea level and can take up to 15 years to reach full maturity. Its stems can grow 6 feet wide and 10 feet tall. The piñas (shaved agaves) weigh between 80 and 300 kilos. Often, they need to be split for a better arrangement and adequate roasting in the conical oven. The Arroqueño went through a period where it became endangered due to its long maturation period and the extensive land space required for cultivation. Fortunately, local farmers are dedicated to cultivating and preserving this rare and revered agave.
Artesanal
Maestro Mezcalero Gerardo Silva crafts Bixhidú Arroqueño Artesanal with sweet aromas of banana cooked over charcoal & strong tones of cardamom. The palette indulges the presence of star anise, a hint of vanilla, and persistent notes of dry berries, orange peel, & tamarind.
Ancestral
Maestro Mezcalero Nahum Fructuoso crafts Bixhidú Arroqueño Ancestral with a bold personality that embodies inviting aromas of roasted cocoa and a hint of tobacco, complementing flavors of toasted squash seeds, strawberries, raspberries, and roasted peanuts. It is worth enjoying with a good aged cheese or a cigar.
Barril
Artesanal & Ancestral
(agave v. karwinskii)
Sola de Vega, Oaxaca
Agave Barril - We call this agave El Caballero, meaning 'The Gentleman'. A member of the Karwinsky family, this agave takes 10-15 years to reach maturity and has a unique physical form, unlike most other agaves, which are typically round. Instead, it is either short and chubby, resembling a barrel, or long and svelte. Its deep green leaves end with menacing razor-sharp thorns that, until recently, made this agave more useful to farmers as a living fence. Fifty years ago, Mezcal producers rejected it due to its tough and fibrous center. Currently, it is a highly sought-after agave for its earthy, bright, and mineral-rich properties. If Walt Whitman or Pablo Neruda could pick a mezcal, it would be our Barril expressions. They both convey a sensory overload of herbs, shrubs, green grasses, and wet earth, evoking a sense of nostalgia for a walk on a wet stone road or a stroll through the woods. Our Barril mezcal takes you on a journey to its soul, the wilderness.
Artesanal
The Bixhidú Barril Artesanal is crafted by Maestro Mezcalero Gerardo Silva. It first navigates to aromas of fresh and wild herbs and grass, freshly cut oak, and then through a mix of citrus flavors, ripe pineapple, cucumber peel, the tartness and buttery notes of Nance fruit, a hint of honey, black pepper, and mint.
Ancestral
The Bixhidú Barril Ancestral is crafted by Maestro Mezcalero Nahum Fructuoso and Luis Chino Mendez. It is distilled in clay pots with pine and oak wood. The spirit introduces pungent and herbaceous notes, along with pine and mineral-rich textures, that blend with fresh mint, lemon, a hint of spice, pineapple, and cucumber peel.
Jabali
Artesanal & Ancestral
(agave v. karwinskii)
Sola de Vega, Oaxaca
Agave Jabali–We call this much maligned and coveted agave Bendito Jabali—blessed Jabali. The very mention of Jabali Mezcal inspires instant longing by agave spirit aficionados who recognize its rare and exotic attributes. Among the locals, mentioning Jabalí can trigger frowns, grunts, curses, and puns. Many mezcaleros would attest that taming this wild agave, whose name translates to “Wild Boar,” is no easy task. Jabalí agave is considered temperamental at every production stage, from roasting to fermentation to distillation. After being roasted, Jabali tends to swell and expand, and produces a natural compound which resembles soap foam. This results from saponins, a naturally occurring compound in Jabalí agaves. During distillation, the same chemical reaction causes some stills, especially clay pots, to crack or be damaged. Therefore, only the most talented maestro mezcaleros have the necessary ability to make Jabali Mezcal.
Many people believe that the Jabali name is due to its leaves' pointy, jagged nature, reminiscent of a wild boar's tusks. Some communities in the state of Oaxaca have preferred to use the Jabali ixtle –the rugged and durable fibers from its leaves to make ropes, which are commonly called javelins. That is why, depending on the region, this agave is also known as Maguey de Escobeta, Maguey de Reata, Maguey Duro or Maguey de Lazo. Jabali agaves can be found in densely clustered groups or in solitary form, both wild and semi-cultivated. The pencas or leaves are a rich green with a subtle yellow stripe down the inside of the leaf. It likes to grow on stones and rocks, and it loves the heat of April and May when it changes color to purple, which is derived from the stress of not having water. Jabali agave is endemic to the states of Oaxaca and Puebla, specifically to dry climates, such as dry shrublands or semi-deserts, where the soils are thin and limestone. Jabali agave is very sensitive to cold and does not tolerate frost. It grows at elevations ranging from 1,800 to 2,600 meters, takes at least 12-15 years of maturation, and has one of the lowest yields, with a ratio of 50 kilos of agave to make one liter of mezcal. Until recently, Jabali agave was only found in the wild and faced overharvesting. As a result, it has received much protection from conservationists and agave lovers. Bixhidú Mezcal has assisted in this sustainability effort by planting thousands of Jabali agave plants so that deserving palettes will be assured a rare sip of this highly valued mezcal.
Artesanal
Maestro Mezcalero Gerardo Silva crafts our Bixhidú Mezcal Jabalí Artesanal. It is a delicacy that conjures aromas of cinnamon tea, toasted cocoa, and sun-baked stone. The palate is then seduced by the lightness of Hibiscus flower and the salinity of butter and tamarind peel.
Ancestral
Maestro Mezcalero Nahum Fructuoso Vasquez crafts Bixhidú Mezcal Jabali Ancestral in a clay pot. He proudly makes extremely small batches that only use 100% Jabali agave. Though its yield is low, the experience of tasting pure Jabali mezcal is unforgettable. The essence of this pot-distilled agave makes the palate a punch of aromas, textures and flavors. Aromas of guava, piloncillo, Tejocote and citrus dominate the first kiss. The second kiss reveals a body of subtle lactic and mineral notes, earth with charcoal. The palette is then rewarded with flavors of dark chocolate, fresh figs, plums and a peppery finish.
Cuishe
Artesanal & Ancestral
(agave v. karwinskii)
Sola de Vega, Oaxaca
Agave Cuishe -- (also known as “cuixe” and pronounced “kwee-shay”) is a wild agave that is part of the Karwinskii family along with other well-known species like Barril, Madrecuishe, Bicuixe or Tobasiche. We call this unique, upright, tough and fibrous, agave El Garrote, which translates to "club" or "weapon". While the agave doesn’t necessarily dole out capital punishment, its unique physicality makes it difficult to harvest and produce mezcal. Genetically designed as an elongated tree trunk, Cuishe grows vertically as a single stalk with its razor sharp leaves spreading at the top. Thus, it is extremely difficult to harvest. The Karwinskiis are in fact the only agave species to have an actual trunk. For that reason, it’s often used as a natural living fence between neighboring agave fields and ranches. It's tough, fibrous, texture also presents difficulty in mashing, especially using manual tools.
The Cuishe agave thrives in the arid valleys and rugged terrains of Oaxaca, making it less commonly cultivated and somewhat rare. This rarity is also in part due to the plant’s long maturation period, often taking 12 to 15 years to reach full maturity. Cuishe also tends to have a very frugal yield. Cuishe mezcal is celebrated for its multifaceted flavor profile. The agave offers aromas of full tropical fruit with a dry piney and mineral finish. Generally you can expect Cuishe mezcals to offer an intense blend of aromas, from floral and green vegetal notes to earthy and strong minerality and spiciness. On the palate, expect a combination of herbal, citrus, and sometimes even woody notes. Bixhidú Mezcal offers two authentic and exquisite Cuishe expressions.
Artesanal
Maestro Mezcalero Gerardo Silva crafts Bixhidú Cuishe Mezcal Artesanal- Sage and Palo Santo engage an astringent body of peppercorn, lime, & dry orange peel.
Ancestral
Maestro Mezcalero Nahum Fructuoso Vasquez crafts Bixhidú Cuishe Mezcal Ancestral. Aromas of fresh wild herbs and oak balance buttery, earthy, textures, lime and dry orange peel.
Coyote
Artesanal & Ancestral
(agave v. americana)
Sola de Vega, Oaxaca
Agave Coyote-We call this agave El Cazador--The Hunter. Endemic to the southern mountains of Oaxaca, it grows between 1400 and 1800 meters above sea level. It is grey, blue, and green, has wide stems, and is a cultivated agave. Often referred to as Cincoañero, it has become a favorite of farmers and producers due to its relatively fast maturation of 5 years and generous yield rate. The piñas (shaved agaves) can weigh up to 100 kilos.
Some villagers deem the Coyote Mezcal an aphrodisiac. Others attest it will generate lucid and vivid dreams. Not to be confused with the Coyote Lyobaa from Mihuatlan, this plant rarely produces an agave bloom. Be careful if someone tries to sell you a Coyote Capon. Instead, farmers have to keep a keen eye when it reaches maturity or risk it wilting away or losing it to a pesky pest who is also lured by its sweet, fresh nectar. Bixhidú Coyote Mezcal offers a rare elixir whose essence reminds you of wild grassy fields.
Artesanal
The Bixhidú Barril Artesanal is crafted by Maestro Mezcalero Gerardo Silva. It first navigates to aromas of fresh and wild herbs and grass, freshly cut oak, and then through a mix of citrus flavors, ripe pineapple, cucumber peel, the tart and butter of Nance fruit, a dash of honey, black pepper & mint.
Ancestral
The Bixhidú Barril Ancestral is crafted by Maestro Mezcalero Nahum Fructuoso and Luis Chino Mendez. It is distilled in clay pots with pine and oak wood. The spirit introduces pungent and herbaceous wild herbs, pine and mineral-rich textures that mix with fresh mint, lemon, a hint of spice, pineapple & cucumber peel.
Mezcal Pechuga
Artesanal
(agave v. angustifolia)
Sola de Vega, Oaxaca
Bixhidú Mezcal Pechuga—One of the most complex and limited agave expressions is known as Pechuga. Pechuga is traditionally produced and reserved for special guests and occasions such as baptisms, weddings, quiceañeras, memorials, and Día de los Muertos, where families and guests bring the seasonal harvest as an offering. Respectfully, we call our Bixhidù Pechuga El Maestro de Ceremonias—Master of Ceremonies.
Pechuga Mezcal has been traditionally made using closely guarded family recipes in remote palenques. Some accounts say Pechuga Mezcal originated in Oaxaca in the 1930’s but others date it back over a century back at least to 1864, over 150 years ago. The traditional process for making Pechuga Mezcal involves suspending fruit, herbs, spices, nuts, or grain and a raw piece of meat above the still during the second or third distillation. The meat, fruit, herbs, and spices allow vapor to pass through them. The meat used can be chicken, turkey, rabbit, venison, iguana, or pig. The most common protein remains turkey or chicken breast due to tradition and availability. Some recipes may also include wild fruit, and some are increasingly vegan.
Agave Espadín is the most common agave used to make Pechuga Mezcal, but other agaves, such as Cupreata or Cenizo, are also used. Espadín is the most popular choice because it's large, matures quickly, yields generously, and has a balanced flavor, which serves as an ideal canvas for the infusion of fruits, spices, and proteins. Due to its limited production, Pechuga Mezcal is rare and expensive because it is produced in small batches, often only one or two batches per year.
Artesanal
Bixhidú Pechuga Artesanal is masterfully crafted by Maestro Mezcalero Gerardo Silva Ríos using Agave Espadin and a family récipe that dates back three generations. It is a bold, velvety, buttery richness of ripe pineapple, plantain, nance, green apples and turkey breast. Gerardo also has plans to make a wildly herbaceous vegan Pechuga.
