Arroqueño, Bicuixe, Tobalá | April 2024 | Manuel Aquino García | ENNMAQ2404A | Fall 2025 release | 54 bottles | The Austin Wine Merchant + La Mezca

Until relatively recently, most agave distillation in Miahuatlán—and much of Oaxaca—involved the roasting and co-fermentation of mixed varieties and species of agave. Producers used what was ripe and locally available. It wasn’t until the 1990s and 2000s that palenqueros in Miahuatlán began commonly separating varieties for single-varietal productions. While this trend continues, many producers have revisited earlier methods, refining their craft through intentional blends of different magueyes.

Over the past few years, Manuel has been at the forefront of co-fermented ensambles—or field blends—in Logoche, consistently producing spectacular, small-volume batches. To preserve the unique flavors and aromas of each microregion or section within a parcel or hillside, he often separates agaves by their place of origin. On other occasions, he designates specific combinations of different agaves in measured quantities, either to explore new flavor profiles or to craft a batch that highlights a particular character he enjoys. For this batch, Manuel took the latter approach, blending 20 capón Bicuixe plants harvested in the neighboring village of Tecolote with five cultivated capón Arroqueño piñas and eight capón Tobalá plants from his in-laws’ land in nearby Buenavista.

With help from his wife, Nacha, Manuel carefully fermented and distilled the batch, composing a total of 80 liters with a cordón cerrado corresponding to 46.6% ABV. Thirty-five liters were sold locally, and the remaining portion was selected by The Austin Wine Merchant and La Mezca in Austin, Texas. Only 54 bottles are in existence.

§ Maguey(es): Arroqueño (Agave americana var.), Bicuixe (Agave karwinskii var.), and Tobalá (Agave potatorum x Agave seemanniana var.)

§ Provenance of the maguey: Cultivated Arroqueño and wild Bicuixe from neighboring Tecolote and wild Tobalá from family land in Buenaventura

§ Producer: Manuel Aquino García

§ Region: Logoche, Miahuatlán

§ Soil type: Red earth; tierra colorada

§ Rest time after harvest: Six days

§ Oven: Conical earthen pit; eight days with mesquite wood

§ Rest time after oven: Four days

§ Maceration: Machete and mechanical shredder

§ Fermentation: Native yeasts; one 1100L food-grade plastic tank with 900kg of cooked maguey and approx. 600 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: 80 liters

§ Date of distillation: April 2024

§ ABV: 46.6%

MARIE NAKAZAWASeptember 4, 2025