Tequilana | June 2023 | Wilfrido García Sánchez | TEQWGS2306 | 276 bottles
The Tequilana agave has been present in Miahuatlán for nearly 40 years, brought through longstanding commercial ties between Oaxaca and Tequila, Jalisco. While most of these agaves were historically sold back to middlemen and producers in Jalisco, many palenqueros in Miahuatlán have also used them in their own productions. The resulting spirits are distinctive: they carry the unmistakable base profile of Logoche while highlighting the bright, recognizable flavors of Tequilana. These batches offer both a delicious spirit and a valuable lens for understanding the regional qualities of the Logocheño terruño (terroir) through a more familiar agave expression.
On a stretch of red and black earth between Logoche and Miahuatlán, Ramón and Wilfrido’s uncle, Eduardo (“Tío Lalo”), has cultivated agave with natural fertilizers and great care for decades. Until the pandemic of 2020, nearly all of his organically grown Tequilana plants were bound for Jalisco under contract, disappearing anonymously into industrial Tequila. With that business gone, he began offering his agaves to his nephews, who in turn brought them into their own small-batch productions. Following the success of these recent experiments, Wilfrido has continued to work with his uncle’s plants, consistently creating expressive and high-quality spirits.
In the days following the full moon of January 2023, Wili harvested 145 piñas, totaling around 5,300 kg, for this batch. After an extended 18-day fermentation, the first round of distillation in two copper pot stills was completed on February 28. The shishe was rested for nearly a month before being distilled a second time, yielding 1,650 liters. In early June, Wili carefully composed his final blend of heads, hearts, and tails, achieving a balanced spirit with a long-lasting cordón cerrado. The result: 600 liters bottled at 49% ABV.
§ Maguey(es): Tequilana (Agave tequilana var.)
§ Provenance of the maguey: Homegrown by Wilfrido’s uncle Eduardo in Logoche
§ Producer: Wilfrido García Sánchez
§ Region: Logoche, Miahuatlán
§ Soil type: Tierra roja and tierra colorada
§ Rest time after harvest: Twelve days
§ Oven: Conical earthen pit; six days with mesquite wood
§ Rest time after oven: Eight days
§ Maceration: Machete and shredder
§ Fermentation: Native yeasts, six 1200L capacity Montezuma cypress sabino wood vats
§ Dry fermentation time: 48-72 hours
§ Wet fermentation time: 14-15 days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 600L
§ Date of distillation: June 2023
§ ABV: 49%