Destilado de Agave
Bicuixe is a superb destilado named after the Bicuixe variety of agave. These wild, mature agaves are found in the more arid regions of Miahuatlan, Oaxaca. They are brought to life by master mezcalero Celso Garcia Cruz in this intense, complex spirit.
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Fresh Cut Grass
Red Fruits Tea
What's in it
- Bicuixe Agave
To enjoy Bicuixe in a classic way, be sure to sip it neat. To make your own, fill a 40ml shot glass with NETA Bicuixe and drink it alongside orange slices, cured meats, and Sal de Gusano - a traditional spice from Oaxaca, Mexico. The best way to enjoy mezcal is to take small sips. This way, you can really appreciate the different flavours and aromas.Back to shop
- Fresh Cut Grass
When you smell Neta, you’ll immediately notice its complex aroma, with notes of citrus, fresh cut grass, and rooibos.
- Red Fruits Tea
When you taste Neta, you’ll experience a wonderful blend of sweetness, sourness and smokiness with bright notes of strawberries, pungent artichokes and red fruit tea.
Oaxaca, in the south of Mexico, is the homeland of mezcal. Famous for its rugged, mountainous terrain and subtropical climate, agave plants have been grown there since the 1500s. Miahuatlán is the southernmost valley of Oaxaca, located in the Sierra Sur region. Agave and mezcal production are wound deep into its cultural roots and traditions.
A combination of agaves
Bicuixe’s creator, Celso Garcia Cruz, hails from a long line of mezcaleros. He and his wife Felicia produce agave and destilados on their ranch in Lachigüizo - a small hamlet in Oaxaca with about 100 residents. His 2017 Bicuixe vintage won ‘Best Agave’ at the Cocktail Spirits Paris 2019 awards. This batch from June 2018 ups the alcohol content and has a palate and texture that is reminiscent of his award-winning batch. Celso’s signature is stamped all over this gorgeous destilado.
Celso always rests his freshly-cut agave before and after the cooking process. This process helps intensify the flavour and maximize the yield. All 300 of the wild Bicuixe piñas that went into this batch were carefully selected, cooked in a conical earthen oven before fermentation, and then double-distilled in a copper still.
The Brains Behind It
NETA was formed by Max Rosenstock and Niki Nakazawa - two Americans who met in Oaxaca, Mexico and formed a partnership based on their shared passion for mezcal. Today, they work with local master mezcalero families and traditional producers to produce high quality mezcales and destilados in a sustainable natural way. This helps to support these producers and allows them to continue their life’s work, while creating superb, pure agave destilados.More on the Brand