Cucharillo, Jabalín, Tronador, Arroqueño | December 2024 | Manuel Aquino García | ENNMAQ2412 | Fall 2025 release | 48 bottles | Alamo City

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 last few years, Manuel has been at the forefront of this practice in Logoche, consistently producing truly spectacular—and often very small-volume—batches of co-fermented ensambles, or field blends. To preserve the distinct flavors and aromas created by each microregion or section within a given parcel or hillside, he often separates agaves by where they were grown and harvested. On other occasions, he intentionally combines different species of agave in specific quantities to explore new flavor profiles or to craft a batch that reflects a style he personally enjoys. Between December 2024 and January 2025, Manuel and his wife, Nacha, produced a series of unique small batches using plants sourced from white and chalky parcels in neighboring San Luis Amatlán, blending different agave species with other sugar-rich plants suitable for fermentation and distillation.

While the family had previously worked with the non-agave Cucharillo (Dasylirion serratifolium) with great success, these were their first experiments incorporating a Hechtia plant known locally as Tronador—a large, succulent, non-agave species with no known history in local spirits production. Of the four experimental batches produced, this one stood out as our clear favorite. Selected as an exclusive release for Alamo City Liquor in San Antonio, Texas, only 48 bottles of this unrepeatable batch are available.

§ Maguey(es): Cucharillo (Dasylirion serratifolium), Jabalín (Agave convallis var.), Tronador (Hechtia sp.)

§ Provenance of the maguey: Neighboring San Luís Amatlán

§ Producer: Manuel Aquino García

§ Region: Logoche, Miahuatlán

§ Soil type: Rocky and white; tierra blanca

§ Rest time after harvest: three days

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

§ Rest time after oven: Four days

§ Maceration: Machete and shredder

§ Fermentation: Native yeasts; food-grade plastic tub

§ Dry fermentation time: Three days

§ Wet fermentation time: Seven days

§ Distillation: 2x in copper pot stills

§ Final composition: Heads, hearts, and tails

§ Batch size: 40L

§ Date of distillation: December 2024

§ ABV: 47.1%

MARIE NAKAZAWASeptember 4, 2025