Coyote, Tobalá, Tepextate | May 2024 | Hugo García Maldonado | ENNHGO2405 | Winter 2026 release | 84 bottles

This co-fermented field blend made with three different types of wild agave is a quintessential expression of the lands and traditions of Miahuatlán[1]. Distilled in May of 2024, Hugo García harvested nearly equal parts by weight of all capón Tobalá and Coyote from two different rocky and red earth parcels in neighboring Mengoli and capón Tepextate from family land ouside of San Luis Amatlán in the days surrounding the full moon of April. Close to 1,000kg in total were roasted, shredded, and rested in a single sabino wood vat for fermentation. After nearly 24 hours of resting the dry fibers, the aromas were indicative of the need for water, which after mixing and blending with the agave fibers, fermented for an additional ten days before Hugo deemed the guarape (mash) ready for distillation. Operating the still with careful great care to apply low heat at a constant temperature, Hugo composed a total of 80 liters with a cordon cerrado that cooresponds to 47.2% ALC. 

  • §      Maguey(es): Coyote (A. lyobaa), Tobalá (A. potatorum x A. seemanniana), Tepextate (A.  marmorata var.)

  • §      Provenance of the maguey: wild agave from three different parcels; tierra colorada pedregosa

  • §      Producer: Hugo García Maldonado

  • §      Region: Logoche, Miahuatlán

  • §      Soil type:  Conical earthen pit; eight days with mesquite wood

  • §      Rest time after harvest: between eight and fifteen days

  • §      Oven: Conical earthen pit; fifteen days with mesquite wood

  • §      Rest time after oven: five days

  • §      Maceration: Machete and shredder

  • §      Fermentation: Native yeasts; one 1200L Montezuma cypress sabino wood tanks with            approximately 800kg of cooked agave and 400L of well water

  • §      Dry fermentation time: 24 hours

  • §      Wet fermentation time: 10 days

  • §      Distillation: 2x in copper pot stills

  • §      Final composition: Heads, hearts, and tails

  • §      Date of distillation: May 2024

  • §      ABV: 47.2%

[1] Technically, these plants are now considered three distinct species. The Tobalá plants of the region are generally hybrids of Agave potatorum and Agave seemanniana, while Tepextate is the local name given to the Agave marmorata. Regionally, the plants known as Coyote are now classified as Agave lyobaa but are known to be the hybrid offspring of Tobalá and Agave karwinskii plants.

MARIE NAKAZAWA