Espadín + Tepextate | November 2023 | Manuel Aquino García | ENSMAQ2311 | Summer 2023 release | 54 bottles | ATLA NYC + Mírate Los Angeles
This small-batch field blend exemplifies the distillation traditions of Logoche and many of the other villages that surround the municipal seat of San Luis Amatlán, Miahuatlán. The rocky and limestone-rich earth that makes up much of this region is home to a multitude of different species of agave that prosper in the arid, sub-tropical environment. Espadín can adapt and grow well in nearly any terrain, but Tepextate, in particular, thrive in these conditions. A slow growing giant, these magueyes prefer steep slopes and rocky substrates which define much of the uncultivated and non arable lands of the region, making them difficult to access and harvest. When properly finessed through the roasting process, fermentation, and distillation, Tepextate can be one of the most expressive and recognizable aromas and flavors in the entire canon of Mexican distillates. The production of one liter of distilled spirits of pure Tepextate could require anywhere from 20 to as much as 70kg of cooked agave, making these low yielding plants very practical additions to the crafting of a co-fermented ensamble with sugar-rich plants such as the Espadín.
In the days the followed the full moon of September 2023, Manuel harvested around 400kg of agave between his selection of six capón Tepextates along with six capón Espadin from two adjacent rocky, red parcels of land in San Luis Amatlán, just a few minutes down the road from his home and palenque in Logoche. Fellow palenqueros and neighbors assisted in the building of the oven and first steps of the roast, while additional contributions came from his wife, Nacha, and their children who regularly have a hand in all the family’s productions. The final composition was made with a mix of heads, hearts, and a cut of high-proof tails that yielded 48 liters with a cordón cerrado and 48% ALC. This batch was selected as an exclusive bottling split between ATLA in NYC and Mírate in Los Angeles.
§ Maguey(es): Espadín + Tepextate
§ Provenance of the maguey: neighboring village of San Luis Amatlán
§ Producer: Manuel Aquino García
§ Region: Logoche, Miahuatlán
§ Soil type: rocky, red tierra colorada cascajudo
§ Rest time after harvest: six days
§ Oven: Conical earthen pit; eight days with mesquite wood
§ Rest time after oven: nine days
§ Maceration: Machete and shredder
§ Fermentation: Native yeasts; one plastic tub with 400kg cooked agave and 400 liters of well water
§ Dry fermentation time: 48 hours
§ Wet fermentation time: eight days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 48L
§ Date of distillation: October 2023
§ ABV: 45%