Bicuixe capón | May 2019 | Ranulfo García Pacheco | BCXRAN1905 | Winter 2022 Release | 48 bottles

Made over the course the months of Abril and May 2019, this batch was one of the last productions made by maestro palenquero Ranulfo García Pacheco before his retirement. Today, he plays a supervisory role while his son, Ranulfo Jr. conducts the crafting from harvest through distillation. As is tradition in their community of El Sauz, Miahuatlán, distillation takes places with the assistance of a refrescadera, a type of cooling jacket mounted to the still cap. No plates are involved, but the addition of cool water to the refrescadera allows for a highly efficient condensation of vapors in the still and permits the capturing of a high-proof spirit from a single round of distillation of the fermented agave juices and fibers. There is no final composition of different cuts, just the consolidation of the carefully monitored and captured perla-rich liquids, which range from around 60% to about 40% Alc. by Vol. and create what is known as a cordón cerrado. This tell-tell aesthetic cue of a closed honycomb of long lingering bubbles is the hallmark sign of quality amongst producers.

Made with one and two-year capón Bicuixe plants, this batch was selected for its expressive qualities and characteristics that are highly representative of the maguey, the craftsmanship of the family, and the region as a whole; it is definitive Miahuatlán classic. The 100L production was split between NETA and the García Pacheco family for their own consumption. We have kept a small amount for our own reserve but have released the remaining 48 bottles in the state of New Mexico as an exclusive pick by PM Wine Distribution.

§  Maguey(es): Bicuixe capón (Agave karwinskii var.)

§  Provenance of the maguey: Wild Bicuixe from family land

§  Producer: Ranulfo García Pacheco

§  Region: Logoche, Miahuatlán

§  Date of production: May 2019

§  Soil type: rocky red and white tierra cascajudo

§  Rest time after harvest: Twelve days

§  Oven: Conical earthen oven; six days with mesquite wood

§  Rest time after oven: seven days

§  Maceration: Ox-drawn stone mill

§  Fermentation: Native yeasts; one 1200L Montezuma cypress sabino wood vat

§  Dry fermentation time: 48 hours

§  Wet fermentation time: eight days

§  Distillation: 1x in copper pot stills with a refrescadera

§  Final composition: cordon cerrado

§  Batch size: 100L

§  ABV: 46%