Espadín capón | May 2023 | Margarita Sánchez Díaz | ESPMSD2305 | Winter 2026 release | 276 bottles
Born in the neighboring village of Lachigüizo in 1960, Margarita Sánchez Díaz along with her in-laws and fellow producers in the village, played a fundamental role in the foundation of the Grupo Logoche cooperative in the mid 2000’s, planting different types of agaves and building out her own palenque along the way. While she has essentially retired, she still oversees the production of a few batches of mezcal every year that are crafted with her homegrown agave. Her sons, Ramón and Wilfrido, handle the more labor-intensive steps, but Doña Margarita’s extensive experience with fermentation, the intricacies of distillation and the final composition of select cuts of liquid are all evident in the spirits that bear her name.
This batch of Espadín was finished on May 3, 2023, following the harvest of 27 capón magueyes that were selected in the days following the full moon of March of that year. Approximately 1400KG of perfectly roasted agave was macerated and divided between two sabino wood fermentation vats. Given the elevated sugar content of the six-month capón maguey, the fibers required nearly 72 hours before they were ready to be mixed with well water and prepared for a secondary wet fermentation stage that ran for an additional 15 days. With help from her youngest son, Wilfrido, the two composed a total of 200 liters with a cordón cerrado. At 46.8% ALC, a total of 276 bottles are available in Europe and the UK.
§ Maguey(es): Espadín capón (Agave angustifolia var.)
§ Provenance of the maguey: Homegrown, El Higuito parcel
§ Producer: Margarita Sánchez Díaz
§ Region: Logoche, Miahuatlán
§ Soil type: red earth tierra roja
§ Rest time after harvest: 15 days
§ Oven: Conical earthen pit; eight days with mesquite wood
§ Rest time after oven: 13 days
§ Maceration: Machete and shredder
§ Fermentation: Native yeasts; two 1200L Montezuma cypress sabino wood tanks
with approximately 700kg of cooked agave and 600 liters of well water
§ Dry fermentation time: 72 hours
§ Wet fermentation time: 15 days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 200L
§ Date of distillation: May 2023
§ ABV: 46.8%