Espadín capón | February 2022 | Cándido García Cruz | ESPCAN2202 | 792 bottles | Fall 2025 release | PM Spirits National release

Espadín capón | February 2022 | Cándido García Cruz | ESPCAN2202 | 792 750 ml bottles US release

The variety of Agave angustifolia known as Espadín, while now widespread in Oaxaca, is not native to the region. It is thought to have arrived as early as the 1930s, though most references place its introduction several decades later, promoted by government programs and Matatlán-based mezcal producers. Espadín is prized for its high yield, ease of reproduction, and rapid maturation, making it a key cash crop. However, its ubiquity should not overshadow the exceptional quality it can achieve. This 2022 batch by maestro Cándido García Cruz offers a masterful expression of Espadín, capturing the unique character of its terrain and the skill of its maker.

Approximately 6000kg of capón Espadín were harvested from the García family’s rocky red-earth parcel known as La Mina, six months after the flowering stalks were removed. The roasted agave was macerated with a mechanical shredder and fermented in seven Montezuma cypress vats. Due to the volume of agave and limited space, fermentation and the first round of distillation were staggered over 21 days. Cándido and his son Heriberto collected nearly 2000 liters of low wines (shishe), rested the liquid for three days, and redistilled it under low heat in copper pot stills.

Blending heads, hearts, and high-proof tails (común macizo), the family yielded 800 liters of a remarkable mezcal at 47.7% ABV, with adjustments made until the signature cordón cerrado appeared. The batch was split between Europe and the U.S., with 200 liters (276 bottles) available through Mezcal Brothers in Europe and 600 liters (800 bottles) designated for U.S. importers PM Spirits.

Maguey(es): Espadín Capón (Agave angustifolia var.)
Provenance: Homegrown, La Mina parcel
Producer: Cándido García Cruz
Region: Logoche, Miahuatlán, Oaxaca
Soil Type: Red and rocky (tierra cascajudo)
Rest Time After Harvest: Eight days
Oven: Conical earthen pit; roasted for eight days with mesquite wood
Post-Roast Rest Time: Eight days
Maceration: Machete and shredder
Fermentation: Native yeasts; Seven 1200L Montezuma cypress vats (sabinos)
Dry Fermentation: 24-72 hours
Wet Fermentation: 12-15 days
Distillation: Twice in copper pot stills
Final Composition: Heads, hearts, and a high-proof cut of tails (común macizo)
Batch Size: 800 liters
Date of Distillation: February 2022
ABV: 47.6%