Bicuixe capón | May 2025 | Heriberto García Sánchez | BCXHGS2505A | Winter 2026 release | 48 bottles | Land of Enchantment NM

This tiny batch of wild Bicuixe was among the first productions in Logoche to use rainwater—rather than well water—during fermentation. These experimental runs were made possible through the collaborative efforts of the Logoche community and Isla Urbana, whose rainwater capture systems now serve the village. While it is still too early to fully understand how rainwater influences the spirit’s aromatic profile, producers have noted shorter fermentation times, likely due to its relative neutrality compared to the mineral-rich well water traditionally used in logocheño production.

In the days surrounding the full moon of April 2025, Heriberto harvested 70 piñas of capón Bicuixe from white, rocky family land in nearby La Chaga, part of the municipality of Mengolí de Morelos, just north of Logoche. This semi-arid, limestone-rich terrain provides an ideal habitat for agave and consistently yields spirits with robust, distinctive character. The maguey was roasted and processed five days later, filling a single sabino wood fermentation vat. After 24 hours, the fibers generated enough heat to signal the addition of water. Heriberto incorporated approximately 400 liters of rainwater collected from the community-run bottling facility above the family home. Twelve days later, when the sensory cues indicated fermentation was complete, distillation began. Heads, hearts, and tails were separated into 20-liter garrafones and rested for three days before final composition. Pony, as he is known among friends, adjusted the blend until achieving a beautiful cordón cerrado at 49% ALC.

Approximately eight liters remained in Oaxaca for local consumption, while the remainder was selected for an exclusive bottling for PM Wine Distribution in New Mexico. Only 48 bottles exist, available exclusively in the Land of Enchantment.

§ Maguey(es): Bicuixe capón (Agave karwinskii var.)

§      Provenance of the maguey: wild maguey harvested from the neighboring village of La Chaga

§      Producer: Heriberto García Sánchez

§      Region: Logoche, Miahuatlán

§      Soil type: White limestone; tierra blanca caliche

§      Rest time after harvest: 13 days

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

§      Rest time after oven: five days

§      Maceration: Machete and shredder

§      Fermentation: Native yeasts; one 1200L Montezuma cypress sabino wood tanks with approximately 750kg of cooked agave and 400L of well water

§      Dry fermentation time:  24 hours

§      Wet fermentation time: 12 days

§      Distillation: 2x in copper pot stills

§      Final composition: Heads, hearts, and tails

§      Batch size: 48L

§      Date of distillation: May 2025

§      ABV: 49%