Palenqueros Madrecuishe was produced in the village of Santa Maria La Pila by fourth generation producer Don Valente Garcìa, alongside his grandson Semei, from cultivated Madrecuishe. Cooked in an oven pit and hand crushed with a wooden mallet, the agave is fermented in cypress and pine wood vats. The finished product shows a rich, caramel sweetness, beautifully layered with undertones of roasted cocoa which adds depth and complexity. Very limited production.