Like many of his most interesting mezclas, Lalo’s cuishe-espadín is the product of a series of experiments started in 2018 to explore the mezclas of agave spirits' origins, albeit through the varietal focused perspective that Lalocura is famous for.

While the cuishe and espadín add up to something different from the sum of their parts, he’s clear that the goal isn’t to create something new, but rather to find new ways of appreciating the agaves. Mezclas “say nothing if they don’t have the spririt of the magueyes,” Lalo says.

Both agaves are on full display in this batch. The cuishe presents clearly, especially in the aromatics, while the espadín plays a supporting role, providing minimal aromatics and a sweet base that acts as a pedestal on which we can see the cuishe from a new angle.

The Agave Mixtape batch cuishe-espadin is Lalo’s favorite iteration of the mezcla so far. Produced during the COVID lockdown in Santa Catarina Minas, this batch may have gotten a little extra love since there were no visitors to distract the team, Lalo says.

The espadín used here were planted in 2007. Espadín in Minas taking 13 years to reach maturity - nearly double the time in many other parts of Oaxaca.

The cuishe used were cuishe verde pence large and cuishe verde penca corta, two of the 5 sub-varietals recognized in Minas. Grown between rows of corn, these cuishe took between 14 and 16 years to mature.

Expect some version of this mezcla to make its way into the annual production cycle at Lalocura, though it will continue to be as limited of the existence of cuishe in Minas.

Watch the interview below to learn more on this mezcla, the history of mezclas in general, the difference between tradition and quality, and more.