Espadín + Jabalín | November 2023 | Ramón García Sánchez | ENSRGS2311B | Fall 2024 release | 36 bottles | Pretty Decent

With some assistance from his mother, Doña Margarita, Ramón García Sánchez created this small co-fermented field blend during the autumn of 2023 from agave harvested from family land in Llano and Lachigüizo, Miahuatlán. The bulk of the 130-liter production remained in Logoche for local sale, while 30 liters were selected for an exclusive bottling for our friends at Pretty Decent in Louisville, KY.

Ramón and his brother, Wilfrido, have been working with the local types of Agave convallis, regionally known as Jabalín, since around 2017. Historically prized for its strong fibers and commonly used for rope making, this agave has not typically been used to produce fermented or distilled beverages due to its low sugar content and high levels of saponin, which lead to excessive foam production during both fermentation and distillation. To mitigate these issues, the brothers prefer to co-ferment with high-sugar, low-saponin plants, such as Espadín. This approach not only reduces processing time and hassle but also introduces a variety of flavors and aromas made possible by the co-fermentation of different agave types. 

In the days leading up to the full moon in October 2023, Ramón selected 16 capón Espadín plants (approximately 800 kg) from a flat, red earth parcel of his in-laws' land in Llano Grande and harvested 14 capón Jabalín piñas (approximately 400 kg) from a limestone-rich, chalky, white earth stretch of family land about 20 minutes from their palenque. While it is generally preferred to harvest and process agave during the hot and dry months of March to June, some mature agave that have had their quiote (flowering stalk) cut and left as capón may be at risk of infestation from various bugs and may dry out before the warm months return. As a result, many palenqueros prefer to ensure a guaranteed yield by harvesting in the fall or early winter months rather than risk losing viable and ripe agave.

  •       Maguey(es): Espadín capón (A. angustifolia), Jabalín capón (A. convallis var.)

  •       Provenance of the maguey: Homegrown Espadín, wild Jabalín from family land

  •       Producer: Ramón García Sánchez

  •       Region: Logoche, Miahuatlán

  •       Soil type: Red earth (Llano Grande) and chalky white limestone (Tierra de Amates)

  •       Rest time after harvest: 6 days

  •       Oven: Conical earthen pit, 5 days with mesquite wood

  •       Rest time after oven: 5 days

  •       Maceration: Machete and mechanical shredder

  •       Fermentation: Native yeasts, in Montezuma cypress (sabino) wood tanks; 48 hours dry, 7 days wet

  •      Distillation: Twice in copper pot stills

  •       Final composition: Heads, hearts, and tails

  •       Batch size: 130 liters

  •       Date of distillation: November 2023

  •       ABV: 50.2%

MARIE NAKAZAWA