Madrecuixe capón | April 2025 | Tomás García Cruz | MDXTGC2504 | Winter 2026 release | 216 bottles
A green thumb and true maestro, don Tomás García Cruz is one of the most knowledgeable and experienced producers in the region. At 73 years old, he continues to innovate, and together with his children and grandchildren, help preserve the agrarian and gastronomic traditions of their family. In early April 2025, just prior to the full moon, the maestro harvested 69 capón Madrecuixe plants from two different parcels of red and rocky earth which totaled 2,300kg in weight. Emblematic of Logoche and the towns surrounding San Luis Amatlán, this cultivar is one of the region’s most lauded varieties and has long played an important role in local agriculture and spirits production.
Made with assistance from his grandson, Miguel Ortíz, this batch was selected as a stellar reflection of the lands, practices, and expertise of its origin and craftsman. After careful processing and fermentation, distillation was conducted at the end of the month. After waiting three days for the liquid to cool and settle, Don Tomás made his final adjustments with a careful mix of heads, hearts, and a select cut of high-proof tails, composing a total of 150L at 50.4%.
§ Maguey(es): Madrecuixe capón (Agave karwinskii var.)
§ Provenance of the maguey: homegrown, El Pochotle and La Mina parcels
§ Producer: Tomás García Cruz
§ Region: Logoche, Miahuatlán
§ Soil type: red and rocky cascajo rojiso
§ Rest time after harvest: six days
§ Oven: Conical earthen pit; eight days with mesquite wood
§ Rest time after oven: four days
§ Maceration: Machete and tractor-drawn stone mill
§ Fermentation: Native yeasts; three 1200L Montezuma cypress sabino wood tanks
with approximately 650kg of cooked agave and 600 liters of well water
§ Dry fermentation time: 72 hours
§ Wet fermentation time: eight days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 150L
§ Date of distillation: April 2025
§ ABV: 50.4%