Espadín capón | April 2022 | Tomás García Cruz | ESPTGC2204 | Winter 2023 Release | 1,128 Bottles

Though the variety of Agave angustifolia commonly known as Espadín is now widespread in Oaxaca, it is not actually native to the region. Some claim that Espadín began to appear in Oaxaca as early as the 1930’s, but most references date its arrival several decades later when government programs and Matatlán-based business interests began to promote its cultivation. Because Espadín is generally a high yielding agave, reproduces easily, and matures quickly, it is prized as a cash crop and is planted widely throughout the state. However, a spirit made from this agave should not be overlooked just because of the ubiquity of its raw material. In fact, precisely for this reason, Espadín serves as an excellent lens for understanding the different terrains and production methods of Oaxaca.

In preparing for this comparatively voluminous batch, don Tomás and sons dedicated nearly an entire oven’s worth of fully ripe and quiotudo Espadín to its production. Along with his sons, Nicolás, Juan, and Eliazar, don Tomás is now often joined in the fields and at the Palenque by his eldest grandson, Miguel, and their long-standing trusted mozo, Faustino.

§  Maguey(es): (Agave angustifolia var.)

§  Provenance of the maguey: homegrown

§  Producer: Tomás García Cruz and sons

§  Region: Logoche, Miahuatlán

§  Date of production: April 2022

§  Soil type: red and rocky tierra colorada

§  Rest time after harvest: six days

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

§  Rest time after oven: 3-4 days

§  Maceration: Machete and mechanical shredder

§  Fermentation: Native yeasts; nine 1200L Montezuma cypress sabino wood vats

§  Dry fermentation time: 48 hours

§  Wet fermentation time: eight days

§  Distillation: 2x in copper pot stills

§  Final composition: heads, hearts, and high-proof tails

§  Batch size: 940L

§  ABV: 48%