This ensamble is a blend of EspadĂn and Cuishe. Unlike most agave, whose leaves (pencas) grow outwards from a central heart or pina rooted on the ground, the Cuishe agave develops as a long vertical stem or trunk with the sugar concentrated near the top where the pencas remain green and spikey. This shape resembles a barrel once the leaves are cut, hence why Cuishe is also known as Barril.
 Mezcal Type: Angustifolia Haw/ Karwinksii
Cooking:Â Earth oven, using wood and river stones
Distillation:Â Double in Copper Pot Still
Region:Â San Dionisio, Oaxaca
