Madrecuixe capón | April 2016 | Cándido García Cruz | MDXCAN1604 | Fall 2024 release | 258 bottles | PM Spirits CORE

Cándido García Cruz produces some of the most delicious and memorable agave spirits in Mexico. As the brother of Don Tomás and Don Celso, Don Cándido has been deeply involved in every aspect of production for over fifty years, earning the title of Maestro through his extensive expertise. For those familiar with his work, the flavors and aromas of this Madrecuixe will be instantly recognizable as a quintessential expression of his craftsmanship and the land where these capón Madrecuixe agaves were harvested. For newcomers, this batch offers a wonderful introduction to a beloved producer and the unique terruño of Logoche, Miahuatlán.

This batch was made by Cándido, with help from his wife Eduarda and their son Heriberto, during the hot and dry month of April 2016. He estimates that around 25 piñas were harvested from his stretch of the La Mina parcel, known for its nutrient-rich, rocky red cascajudo earth, which has produced exceptional spirits for decades. Cándido attributes the superb quality of the maguey and the specific flavor profile of many of his productions to this land. Striking a perfect balance between the naturally robust, sweet flavors of capón Madrecuixe and the briny salinity of the land and water, this batch represents a definitive Madrecuixe from Miahuatlán, a prized Agave karwinskii variety native to the region. 

Don Cándido has abstained from alcohol for more than half his life, so in finalizing the composition after the second distillation, he relies heavily on his sense of smell, along with the appearance of the cordón cerrado, to make adjustments. With a careful mix of heads, hearts, and high-proof tails, he crafted a total of 200 liters. At 48.1% ABV, all 258 bottles are available through our U.S. importer, PM Spirits, and their distribution partners across the States.

  • Maguey(es): Madrecuixe capón

  • Provenance of the maguey: Family land

  • Producer: Cándido García Cruz

  • Region: Logoche, Miahuatlán

  •  Date of distillation: April 2016

  • Soil type: Rocky red tierra colorada cascajudo

  • Rest time after harvest: eight days

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

  • Rest time after oven: Eight days

  • Maceration: Machete and shredder

  • Fermentation: Native yeasts; two 1,200L capacity Montezuma cypress sabino wood vats each with appox. 750kg of cooked agave and 500 liters of well water

  • Dry fermentation time: two days

  • Wet fermentation time: 14 days

  • Distillation: 2x in 250L capacity copper pot stills

  • Final composition: Heads, hearts, and tails

  • Batch size: 200L

  • ABV: 48.1%

MARIE NAKAZAWA