Espadín capón | Cándido García Cruz | May 2024 | ESPCAN2405 | 47.7% Alc| 276 Bottles | Mezcal Brothers + Vine Trail
Don Cándido Cesario García Cruz passed away unexpectedly in April 2025, making this 200-liter production of capón Espadín one of the final batches distilled by the beloved maestro palenquero. A repository of local knowledge and history, Cándido consistently made some of the most delicious and complex Espadín in the region, and this small batch is no exception. His sons and daughters continue the family’s distilling tradition, with Heriberto now overseeing the family palenque.
Although the variety of Agave angustifolia commonly known as Espadín is now cultivated widely throughout Oaxaca, it is not considered endemic to the region. Some accounts place its arrival as early as the 1930s, while most date its expansion to several decades later, when government programs and Matatlán-based commercial interests began promoting its cultivation. Its high yields, ease of reproduction, and relatively short maturation period have made Espadín an important cash crop throughout the state. The ubiquity of Espadín, however, should not diminish the spirits made from it. Precisely because the agave is grown and distilled so widely, it offers a particularly revealing lens through which to understand Oaxaca’s varied landscapes and production traditions. A quality Espadín—like this May 2024 production from Cándido García Cruz—reflects both the place where the agave was grown and the skill of the person who transformed it.
Following longstanding local practices, the family harvested approximately 2,000 kilograms of capón Espadín from La Mina, their parcel of rocky red earth. The agave was harvested roughly six months after the developing flowering stalks had been cut, allowing the plants’ sugars to concentrate before processing. After roasting, the agave was broken down with machetes and a mechanical shredder. The fibers were divided among three Montezuma cypress vats, locally known as sabino, and rested for approximately 48 hours. Around 500 liters of well water were then added to each vat and thoroughly mixed with the warm, pungent fibers.
Distillation was conducted over low heat and under Cándido’s watchful eye, with cuts guided by more than 40 years of experience. Working alongside his son Heriberto, Cándido composed the finished spirit from heads, hearts, and a high-proof cut of tails known locally as común macizo. Together, they yielded 200 liters at 47.7% ABV, adjusting the composition until it produced a beautiful cordón cerrado—a lasting ring of bubbles traditionally understood as an indication of strength and quality. This batch was selected and bottled exclusively for our friends at Mezcal Brothers and Vine Trail.
Maguey(es): Espadín capón (Agave angustifolia)
Provenance of the maguey: Cultivated by the family in the La Mina parcel
Producer: Cándido García Cruz
Region: Logoche, Miahuatlán, Oaxaca
Soil type: Rocky red earth; tierra cascajuda
Rest time after harvest: Eight days
Oven: Conical earthen pit; roasted for eight days with mesquite wood
Rest time after roasting: Eight days
Maceration: Machete and mechanical shredder
Fermentation: Native yeasts; fermented in Montezuma cypress (sabino) vats
Dry fermentation: 24–72 hours
Wet fermentation: 12–15 days
Distillation: Twice distilled in copper pot stills
Final composition: Heads, hearts, and a high-proof cut of tails (común macizo)
Batch size: 200 liters
Date of distillation: May 2024
ABV: 47.7%