Espadín capón + Jabalín | March 2024 | Primitivo Vásquez Vásquez | ENSPMV2403 | Fall 2025 release | 36 bottles | Bad News Bar Houston

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.

The different types of Agave convallis that grow in Miahuatlán have long been used for fiber production and fencing. However, due to their low sugar content and high levels of saponins—which produce excessive foam during both fermentation and distillation—these magueyes were not used for spirits production in Logoche until 2015. While small, single-varietal batches of Jabalín are occasionally produced, most who work with this challenging agave quickly recognize the benefits of co-fermenting it with other varieties to mitigate these issues. In this March 2024 batch, Primitivo combined roughly 375 kg of carefully roasted wild Jabalín with about 250 kg of capón Espadín. Distillation began seven days after maceration and was carried out under extremely low heat to preserve desirable volatile compounds while preventing the foamy saponins from passing through the still and recondensing.

Composed from a mix of puntas, cuerpo, and colas, the maestro yielded a total of 40 liters at 47.6% ABV. Ten liters were sold locally, while the remaining 30 liters were selected as a private pick by Bad News Bar in Houston, TX, where 36 bottles are available.

§ Maguey(es): Espadín capón (A. angustifolia var.) and Jabalín (Agave convallis var.)

§ Provenance of the maguey: Homegrown Espadin and wild Jabalín from the La Guamuchada parcel

§ Producer: Primitivo Vásquez Vásquez

§ Region: Logoche, Miahuatlán

§ Soil type: White and rocky tierra blanca

§ Rest time after harvest: Four days

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

§ Rest time after oven: Five days

§ Maceration: Machete and shredder

§ Fermentation: Native yeasts; one plastic tub with approx. 625kg of cooked agave and 500 liter of well water

§ Dry fermentation time: 24 hours

§ Wet fermentation time: six days days

§ Distillation: 2x in copper pot stills

§ Final composition: Heads, hearts, and tails

§ Batch size: 40 liters

§ Date of distillation: March 2024

§ ABV: 47.6%

MARIE NAKAZAWASeptember 4, 2025