Tepextate capón | May 2024 | Tomás García Cruz | TPXTGC2405 | Spring 2025 release | 132 bottles

Unlike other parts of Oaxaca, where Tepextate production has surged to meet new consumer demand, this maguey has long been integral to the traditions of Logoche and nearby villages in Miahuatlán. As a low-yielding, wild agave that is difficult to harvest, spirits made from Tepextate were once considered a "poor man’s drink," even within the context of mezcal’s broader socio-economic and racial stigmas. Today, Tepextate is one of Oaxaca’s most prized magueyes, and its use in Logoche reflects the region’s deep gastronomic traditions. When handled with care and skill, Tepextate produces spirits that are not only expressive of the plant and its terroir but also profoundly satisfying.

This special batch marks the last production of wild Tepextate from Don Tomás, harvested from the steep, rocky La Jamaica parcel. Composed of white soil and challenging to access, the land nurtures agave that Don Tomás considers exceptional. In April 2024, he, his sons, and his grandson Miguel selected 25 capón plants from this parcel for this singular production, ensuring the remaining population can rest, mature, and reproduce naturally over time.

After roasting and processing the agave, Don Tomás crafted 100 liters, blending heads, hearts, and high-proof tails until the sensory cues aligned with his refined palate. This batch, a true expression of the land and the maestro’s expertise, yielded just 132 bottles, selected exclusively by our European import partner, Mezcal Brothers.

Maguey(es): Tepextate (Agave marmorata var.)
Provenance: La Jamaica parcel, Santa Cruz
Producer: Tomás García Cruz
Region: Logoche, Miahuatlán
Soil Type: White, rocky (tierra blanca pedregosa)
Harvest Rest Time: Seven days
Oven: Conical earthen pit; roasted for nine days with mesquite and oak
Post-Roast Rest Time: 72 hours
Maceration: Tractor-drawn stone mill
Fermentation: Native yeasts, in three 1200L Montezuma cypress vats with 600kg cooked agave and 600L well water each
Dry Fermentation: 72 hours
Wet Fermentation: Six days
Distillation: Twice in copper pot stills
Final Composition: Heads, hearts, and high-proof tails
Batch Size: 100 liters
Date of Distillation: May 2024
ABV: 45.5%