Espadín capón + Tobalá capón | March 2025 | Primitivo Vásquez Vásquez | ENSPMV2503 | Fall 2025 release | 60 bottles | PM Wine New Mexico

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.

Primitivo crafted this small 70-liter batch using nearly equal parts capón Espadín and cultivated capón Tobalá, harvested from a relative’s tierra colorada parcel in nearby Santa Cruz. The plants were well cared for and collected at peak maturity, resulting in a spirit with robust aromas and layered flavors. Twenty liters were reserved for local sale and family use, while 50 liters were selected by PM Wine Distribution as an exclusive batch. Just 60 bottles are available, only in the state of New Mexico.

§ Maguey(es): Espadín capón (A. angustifolia var.) and Tobalá capón (A. potatorum x A. seemanniana)

§ Provenance of the maguey: grown by extended family in nearby Santa Cruz, Miahuatlán

§ Producer: Primitivo Vásquez Vásquez

§ Region: Logoche, Miahuatlán

§ Soil type: Red earth; tierra colorada

§ Rest time after harvest: Nine days

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

§ Rest time after oven: Five days

§ Maceration: Machete and shredder

§ Fermentation: Native yeasts; two plastic tanks each with approx. 450kg of cooked agave and 400 liter of well water

§ Dry fermentation time: 24 hours

§ Wet fermentation time: seven days

§ Distillation: 2x in copper pot stills

§ Final composition: Heads, hearts, and tails

§ Batch size: 70 liters

§ Date of distillation: December 2024

§ ABV: 48.1%

MARIE NAKAZAWASeptember 4, 2025