Madrecuixe + Tequilana | March 2022 | Wilfrido García Sánchez | ENNWGS2203 | Fall 2023 release | 78 bottles | Madre

Ever since Wilfrido’s uncle, Lalo, lost his contracts to sell his Tequilana and Espadín to a company in Jalisco at the start of the pandemic, Wili and his brother, Ramón, have taken advantage of the presence of these sugar-rich plants and have begun to use them in the production of their own spirits. Now familiar with the flavors of both Tequilana and Madrecuixe agaves, Wilfrido was curious to combine the two and create something unique. In another sense, this batch represents the collision and acculturation of agricultural and distillation traditions from two vastly different regions through the mixing of these two extremely emblematic cultivars.

Wili harvested roughly 325kg of homegrown and fully mature Madrecuixe from a tierra colorada parcel of family land and selected an equal amount of Tequilana from his tio’s iron-rich and red earth tierra roja. The estimated 650kg of perfectly roasted maguey was co-fermented for a total of twelve days before being twice distilled in copper pots. The palenquero crafted a total of 65L at 45.7% abv, composed with a mix of heads, hearts, and a select cut of high-proof tails.

§  Maguey(es): Tequilana (Agave tequilana Weber var. azul) and Madrecuixe (Agave karwinskii var.)

§  Provenance of the maguey: Homegrown

§  Producer: Wilfrido García Sánchez

§  Region: Logoche, Miahuatlán

§  Soil type: red earth tierra roja and tierra colorada

§  Rest time after harvest: six days

§  Oven: Conical earthen pit; five days with mesquite

§  Rest time after oven: seven days

§  Maceration: Machete and shredder

§  Fermentation: Native yeasts and well water; one 1200L Montezuma cypress sabino wood tank

§  Dry fermentation time: 48 hours

§  Wet fermentation time:  10 days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and tails

§  Batch size: 65L

§  Date of distillation: March 2023

§  ABV: 45.7%