ESPADÍN CAPÓN | RAMÓN & WILFRIDO GARCÍA SÁNCHEZ | FEBRUARY 2026 | ESPTRS2602 | 50% ALC. | 522 BOTTLES | PM SPIRITS
This bottling from Ramón and Wilfrido García Sánchez is a stellar representation of Espadín, the brothers’ craftsmanship, and the region’s terruño. It is one of three compositions drawn from the processing of 15 tons of capón agave harvested under a full moon in January 2026 at Rancho El Mezquite, their mother’s childhood home in neighboring Lachigüizo. Given the multitude of distillation cuts, space restrictions, and a desire to experiment, the two carnales decided to create distinct compositions from the refined spirits collected during the lengthy distillation process. We selected this 400-liter batch for its typicity and organoleptic qualities.
The agaves were planted in 2016 in a parcel of mixed black and rocky red earth adjacent to their mother’s ranchito, just a few kilometers east of Logoche. The mineral-rich soil, good drainage, and strong sun favor the cultivation of agave, corn, beans, squash, and small quantities of other fruits and vegetables. The brothers spent a decade tending this crop, weeding, tilling, and fertilizing with natural teas and animal manure. As the agaves began to mature in 2025, their emerging flowering stalks were cut to allow the piñas to continue growing and concentrating sugars before harvest a year later.
Despite the cooler winter weather, the brothers maintain a strong belief in—and practice of—harvesting under January’s full moon. In their experience, agave harvested in November or February often yields only half to two-thirds as much spirit as agave harvested and processed during the hot, dry months of March through May. January full-moon harvests, however, consistently produce yields comparable to those of the dry season. Practices like these sustain Logoche’s rich mezcalero traditions and contribute to the character and quality of its spirits.
After roasting the 15 tons of Espadín capón, the brothers staggered shredding and fermentation to accommodate the volume. Given the agave’s high sugar content, each vat of shredded fibers underwent 48 hours of dry fermentation before well water was added. Once “formulated” with equal parts agave and well water, the guarape in each sabino wood vat fermented for another thirteen to fifteen days before distillation. Separating heads, hearts, and tails from each postura, the two carnales collected a substantial volume of spirit for their eventual compositions, each expressing the agave differently and at a different proof. Composed by Ramón and Wilfrido and bottled at 50% alc., this NETA selection of 522 bottles is a fall 2026 release available nationally through our US importer, PM Spirits.
PRODUCTION DETAILS
Agave: Espadín capón (Agave angustifolia)
Agave provenance: Homegrown; Rancho El Mezquite, Lachigüizo, San Luis Amatlán
Producers: Ramón and Wilfrido García Sánchez
Region: Logoche, San Luis Amatlán, Miahuatlán
Soil type: Red and black earth; tierra roja y tierra negra
Rest time after harvest: Five days
Oven: Conical earthen oven; six days with mesquite and oak firewood
Rest time after roasting: Five days
Maceration: Machete and mechanical shredder
Fermentation: Native yeasts; five Montezuma cypress (sabino) wood vats, each containing approximately 800 kg of cooked agave and 800 L of well water
Dry fermentation time: 48 hours
Wet fermentation time: Thirteen to fifteen days
Distillation: Twice distilled in copper pot stills
Final composition: Heads, hearts, and tails
Batch size: 400 L
Date of distillation: February 2026
ABV: 50%