Madrecuixe Tio Tello (96 proof) 750ml

Tio Tello's Madrecuixe is produced by the extended Cortés family in San Dionisio Ocotepec, a village in Oaxaca's Central Valleys with deep roots in traditional mezcal production. The Madrecuixe agave—sometimes called Cuishe depending on the region—belongs to the Karwinskii family and is distinguished by its tall, cylindrical structure that requires twelve to fifteen years to reach maturity. Unlike the more commonly bottled Espadín, Madrecuixe delivers a distinctly vegetal and savory profile that sets it apart in the mezcal category. Bottled at 96 proof, this expression captures the mineral intensity and green character the varietal is known for. The Cortés family ferments this mezcal in wooden tinas and distills it in traditional copper pot stills, methods that preserve the agave's natural complexity while adding subtle layers from the fermentation vessels and distillation equipment. San Dionisio Ocotepec sits in Oaxaca's Central Valleys, a region where terroir expresses itself through mineral-rich soils and the patient cultivation of wild and semi-wild agave species. The Karwinskii family of agaves, which includes Madrecuixe, grows more slowly than cultivated Espadín and develops a different flavor architecture—less floral sweetness, more green vegetal intensity. The extended maturation period allows the agave to concentrate flavors that lean herbaceous and earthy rather than fruit-forward. The palate opens with bright notes of fresh cilantro, green bell pepper, and lime zest, layered over an earthy, mineral core that recalls wet river stones after rain. Smokiness is present but restrained, allowing the vegetal freshness to lead, with hints of pineapple and citrus peel emerging on the mid-palate. At 96 proof, the mezcal has enough structure to anchor cocktails—it brings serious dimension to a mezcal margarita or a smoky Paloma—but remains approachable enough to sip neat. Pair it with ceviche or aguachile where the herbaceous notes mirror lime and cilantro, or serve it alongside grilled vegetables like charred poblanos or roasted asparagus where the green, savory character finds a natural complement. Available at Off Premise in Lincoln Park.