Mexicanito capón | February 2022 | Manuel Aquino García | MXNMAQ2202 | Winter 2022 Release | 84 bottles

In December 2021, Manuel acquired around pickup truckload of a small but extremely sugar-rich Agave rhodacantha from a magueyero contact in the nearby community of Salinas, just to the north of Logoche. Despite its proximity, there are quite a few subspecies and genotypes of agave in the Salinas area unique to that region, just as Logoche and San Luis Amatlán also have some of their own particular varieties. In this case, the Mexicanito used by Manuel is evidently an extremely interesting and high-yielding maguey.

Cooked with mesquite wood and left in the earthen oven for ten days, Manuel rested the roasted maguey for four days before chopping and shredding the piñas. The dry fermentation process required about 48 hours before the 400kg of agave fibers were ready for water. Manuel added 400L of well water to the vat, allowing it to ferment for an additional eight days.  A total of 70L were composed with the heads, hearts, and a select high proof cut of tails. 84 bottles have been made available through our importer PM Spirits.

§  Maguey(es): Mexicanito capón (Agave rhodacantha var.)

§  Provenance of the maguey: Grown by a magueyero in the nearby village of Salinas

§  Producer: Manuel Aquino García

§  Region: Logoche, Miahuatlán

§  Date of production: December 2021

§  Soil type: rocky and yellow earth; tierra amarilla

§  Rest time after harvest: seven days

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

§  Rest time after oven: four days

§  Maceration: Machete and mechanical shredder

§  Fermentation: Native yeasts; food grade plastic tub

§  Dry fermentation time: 48 hours

§  Wet fermentation time: eight days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and

§  Batch size: 70L

§  ABV: 47%