Espadín capón + Madrecuixe capón | April 2022 | Juan García Vásquez | ENSJGV2204 | Fall 2025 release | 60 bottles | Quixote

The combination of the local heirloom Madrecuixe (Agave karwinskii var.) and Espadín (Agave angustifolia var.) has been a staple of Miahuatlán distillation for decades. This exemplary production from Juan García Vásquez showcases the terroir—or terruño—of the region in spectacular fashion, with aromas and flavors that convey a true sense of place, reflecting the environmental, production, and human elements of its creation.

Using approximately 750 kg of fully ripe maguey, Juan co-fermented nearly equal parts of capón Madrecuixe and capón Espadín, both made especially sugar-rich by having their flowering stalks (quiotes) cut nearly a year prior—a traditional practice known as "castration." Through a successful fermentation, careful distillation, and a meticulous composition of heads, hearts, and tails, he collected 100 liters at 50.7% ABV from a single sabino wood fermentation vat. Half of the batch was sold locally, while the other half rested in 19L glass carboys until it was selected for an exclusive bottling for Quixote in San Diego, slated for release in 2025.

§ Maguey(es): Espadín capón and Madrecuixe capón

§ Provenance of the maguey: Family land in neighboring El Nanche

§ Producer: Juan García Vásquez

§ Region: Logoche, Miahuatlán

§ Soil type: Rocky and white tierra pedregosa

§ Rest time after harvest: Nine days

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

§ Rest time after oven: six days

§ Maceration: Machete and shredder

§ Fermentation: Native yeasts; one 1200L Montezuma cypress sabino wood tank with 750kg of cooked agave and approx. 500L of well water

§ Dry fermentation time: 48 hours

§ Wet fermentation time: nine days

§ Distillation: 2x in copper pot stills

§ Final composition: Heads, hearts, and tails

§ Batch size: 100L

§ Date of distillation: April 2023

§ ABV: 50.7%

MARIE NAKAZAWASeptember 4, 2025