Espadín distilled with Heirloom Tamala Squash | January 2025 | Primitivo Vásquez Vásquez | ESTPMV2501 | Fall 2025 release | 48 bottles | PM Wine New Mexico

Producers in Logoche make some of the finest Espadín spirits in Oaxaca. This is due in part to the region’s mineral-rich land and water, but just as important is the deep cultural legacy brings these spirits to life. Through no fault of its own, the widely cultivated Espadín agave now faces a crisis: overplanting, overproduction of low-quality maguey and spirits, and questionable oversight of the “category” have led to a glut of ripe agave (of mixed quality) and plummeting prices for farmers and producers across much of the state. While Miahuatlán has been somewhat insulated due to its distance from Oaxaca City and the industrial operations of the Central Valleys, growers here still feel the ripple effects.

In response, many palenqueros in Logoche have begun making small experimental batches of Espadín distilled with added ingredients—both to diversify their offerings and to engage creatively with their craft. While the concept of a pechuga is relatively new to Logoche, there’s long been a tradition of distilling agave with local fruits or aromatic herbs.

In the winter of 2024–2025, Primitivo set aside 500 kg of capón Espadín for a special batch. Due to cold ambient temperatures and the sugar-rich nature of the agave, fermentation stretched to sixteen days. After the first distillation, he added 18 kg of homegrown criollo Tamala squash into the still and conducted a second distillation under low heat. Blending select cuts of heads, hearts, and tails, Primitivo composed 40 liters at 51.5% ABV. The resulting spirit combines the depth of fully mature Espadín with the fruity, vegetal complexity of the squash—a delicious reflection of Miahuatlán’s agricultural and culinary traditions.

§ Maguey(es): Espadín capón (Agave angustifolia var.) distilled with Tamala squash

§ Provenance of the maguey: Copal Dulce parcel; homegrown heirloom squash

§ Producer: Primitivo Vásquez Vásquez

§ Region: Logoche, Miahuatlán

§ Soil type: Black earth; tierra negra

§ Rest time after harvest: Two days

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

§ Rest time after oven: 28 days

§ Maceration: Machete and shredder

§ Fermentation: Native yeasts; food grade plastic tank

§ Dry fermentation time: 24 hours

§ Wet fermentation time: 15 days

§ Distillation: 2x in copper pot stills

§ Final composition: Heads, hearts, and tails

§ Batch size: 40 liters

§ Date of distillation: January 2025

§ ABV: 51.5%

MARIE NAKAZAWASeptember 4, 2025