Hand crafted by Master Distiller Casimiro Perez in the tiny town of San Luis Amatlan, Oaxaca crafts his cultivated Agave Karwinski (var. Madre Cuishe) is grown in black soil for more than 7 years. Casimiro roasts the agave hearts in an underground earthen oven over mesquite and encino for several days. Mechanically milled, the crushed agave is mixed with spring water in Cypress wood vats where it ferments naturally for upwards of 7 days. Casimiro conducts a single distillation in a small copper pot still with refrescadera and adjusts proof with heads and tails. Vibrants and full of minerally fruit, Mama Chuy is one of Oaxaca's most exciting new brands. Tiny batches hand selected by the wonderful Perla Portillo, very few more thoughtful and devoted people are bringing mezcal to the states these days.