Chilcuague — Mexican gold root

The essential is felt

- Mexican Golden Root -

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The essential is felt

A blue agave spirit that transforms the perception of flavor. A new expression of a living legacy, sustained across generations.

Presentation

Chilcuague is a blue agave spirit infused with Mexican Gold Root

Gold Root (Heliopsis longipes) contributes bioactive compounds that activate the palate’s receptors. It is what distinguishes the liquid from other agave spirits.

The most vivid root of Mexican agave.

Small

Base: 100% Blue Agave Tequilana Weber
Infusion: Mexican Gold Root, Heliopsis longipes
Alcohol: 35° Alc. Vol.
Volume: 750 ml
Process: Artisanal small-batch maceration
Notes: Citrus, fresh herbs, raw agave
Taste: Sweet, smooth, and enveloping

Origin

Gold Root grows in Mexico’s Sierra Gorda.

Its natural distribution spans only a narrow strip of central Mexico.

Heliopsis longipes belongs to the sunflower family, though what sets it apart grows underground.

The root takes up to three years to develop underground. What is used from Chilcuague is not visible: the plant’s strength lives hidden, away from the sun.

It grows wild in the Sierra Gorda and the Sierra de Álvarez.

Chichimeca-Jonaz communities have ground it into their cooking for generations.

Inside the root is affinin, an alkamide that activates the palate’s trigeminal receptors — the same type of response that spice provokes, but without the burn.

Agave has been in Mexico for centuries. The root, much longer. They had never been distilled together, until now.

Gold Root in its natural region of central Mexico — Its natural distribution spans only a narrow strip of central Mexico.

Heliopsis longipes plant — Heliopsis longipes belongs to the sunflower family, though what sets it apart grows underground.

Chilcuague root developed underground — The root takes up to three years to develop underground. What is used from Chilcuague is not visible: the plant’s strength lives hidden, away from the sun.

Wild landscape of the Sierra Gorda and Sierra de Álvarez — It grows wild in the Sierra Gorda and the Sierra de Álvarez.

Chilcuague root used in traditional cooking — Chichimeca-Jonaz communities have ground it into their cooking for generations.

Interior of the Chilcuague root — Inside the root is affinin, an alkamide that activates the palate’s trigeminal receptors — the same type of response that spice provokes, but without the burn.

Chilcuague root cut by hand — Each root is cut by hand, one by one.

Agave and Gold Root for Chilcuague spirit — Agave has been in Mexico for centuries. The root, much longer. They had never been distilled together, until now.

The experience

The root reveals itself in three moments

Opening

First moment of the Chilcuague experience — Citrus and herbal aromas, with a short sweetness.

Evolution

Second moment of the Chilcuague experience — A vibration travels across the tongue and lips.

Finish

Third moment of the Chilcuague experience — The palate lights up. Whatever you taste next arrives with more clarity.

Tasting ritual

Room temperature. Small glass. Pause.

1
Opening
Glass
Small glass or short tumbler
Pour
30 ml
Temperature
Room · 20–24 °C
Pause
8 seconds
Serve and let it rest. Wait a few seconds before the first aroma.
2
Recognition
Distance
5 cm from the glass
Inhale
Two slow breaths
Notes
Citrus · herbal
Base
Raw agave
Bring the glass close and inhale slowly. Recognize each note.
3
Contact
Amount
Medium sip
Hold
2 seconds
Movement
Tongue and cheeks
Take a medium sip. Move it across the tongue and cheeks before swallowing.
4
Finish
Reading
Aftertaste
Wait
10 seconds
Sensation
Herbal warmth
Observe the finish in the mouth. Identify persistence and final sensation.