Espadín, Madrecuixe, Tepextate | February 2023 | Primitivo Vásquez Vásquez | ENSPMV2302 | Spring 2023 release | 132 bottles

The most traditional recipes in the region use a mix of different varieties and often different species of agave in the roasting, fermentation, and distillation. Many of these co-fermented field blends were made with whatever agave was most ripe, and in proportions that were determined by availability and accessibility. Only recently have producers begun to craft these ensambles with intention, often either with the desire to experiment with different flavor combinations, or seeking to create a particular profile that plays with the unique flavors of each type of agave.

In preparing this delicious spirit, Primitivo selected equal amounts by weight of wild Tepextate and cultivated Madrecuixe and Espadín from a red and rocky parcel of family land. In accordance with age-old agrarian practices, he harvested approximately 1400kg of capón and en guía agave in the days that followed the full moon of January 2023. After roasting for six days in a conical earthen pit, the cooked maguey was left to rest for five days before being mashed.  Following a 24-hour dry fermentation period, well water was added in nearly equal proportions to the blend of agave fibers and left to ferment for nine days until the maestro deemed the mash ready for distillation; this process was conducted meticulously with low heat and careful cuts. The final adjustments were made with heads, hearts, and tails until Primitvo was satisfied with the aromas, flavors, and presence of a cordón cerrado.

§  Maguey(es): Espadín (Agave angustifolia var.) + Madrecuixe (Agave karwinskii var.) + Tepextate (Agave marmorata var.)

§  Provenance of the maguey: homegrown and wild agave from family land

§  Producer: Primitivo Vásquez Vásquez

§  Region: Logoche, Miahuatlán

§  Soil type: red and rocky tierra colorada

§  Rest time after harvest: eight days

§  Oven: Conical earthen pit; six days with mesquite

§  Rest time after oven: five days

§  Maceration: Machete and shredder

§  Fermentation: Native yeasts; 1100L food-grade plastic tub

§  Dry fermentation time: 24 hours

§  Wet fermentation time:  nine days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and tails

§  Batch size: 110L

§  Date of distillation: February 2023

§  ABV: 51.2%