Wild Common Cuishe Artesanal Mezcal

This mezcal distills a moment in time—a wild dance of desert air and agave character. Crafted by Maestro Gregorio García and his son Luis in San Luis Amatlán, it’s roasted in earthen pits, crushed with a molino or tahona, naturally fermented in open pine vats, and double-distilled in small stills. Each sip feels alive: green, vegetal, clean. Celery, cilantro, and green apple peel intertwine with crisp minerality, carrying a purity that’s both striking and generous. It’s mezcal that speaks of place, unfiltered and unpretentious.

Nose: Bright and evocative—celery stalk, fresh cilantro, green apple skin, and sudden minerality pull you right to the desert landscape.

Palate: Vivid and clean—the vegetal-sweet notes carry on with sweet limes, cucumbers, and a precise minerality, balancing juicy fruit against earthy depth.

Finish: Crisp, compelling, and lingering—herbal and fruity echoes stay just long enough to leave you reaching for another sip.

Pair this with oysters topped in cilantro-lime mignonette to echo its saline clarity. Grilled zucchini ribbon salad with citrus vinaigrette complements its vegetal freshness. Or try pineapple serrano salsa over fish—the mezcal’s brightness meets sweet and spicy for a dance.