Coyote capón + Espadín capón | July 2025 | Ramón García Sánchez | ENSRGS2507 | Winter 2026 release | 48 bottles | Prizefighter Bar and Bottle Shop

In small-scale traditional agave spirits production, distillation unfolds alongside broader agricultural and husbandry practices. As interest in agave spirits has surged over the past decade—and as weather patterns have shifted dramatically—farmers and producers have adapted in ways that reflect their personal, familial, and communal priorities. For more than a decade, the palenqueros of Logoche have taken proactive steps to reforest native hardwoods used in roasting and to cultivate varieties such as Tobalá and Coyote that were once found only in the wild. More recent initiatives address the ongoing water crisis, which affects daily life both in and beyond the palenque. This co-fermented batch of cultivated maguey is among the first in Logoche to use rainwater rather than well water during fermentation—an innovation made possible through the collaborative efforts of the community and Isla Urbana, whose rainwater capture systems now serve the village.

Ramón and his family have been cultivating the hybrid agave known as Coyote since 2016, initially propagating plants from seedstock of local Madrecuixe and occasionally Tobalá. The result of natural cross-pollination, Coyote is rare in the wild but appears more reliably when seeds from these varieties are germinated in nursery conditions. Under cultivation in the natural environment of their land, Coyote matures in approximately five to seven years, compared to 12 to 15 in the wild. This practice not only supports production needs but also reduces pressure on wild populations that are vital to the semi-arid ecosystem.

For this batch, Ramón selected eight piñas of Coyote and three of Espadín from the family’s red-earth Llano parcel. The agaves had been cut capón nearly a year before harvest. After careful roasting and processing, the maguey was co-fermented in a single sabino wood tank for eight days. Following distillation, Ramón composed 40 liters with a striking cordón cerrado at exactly 50% ABV. The batch was selected by our friends in the East Bay for an exclusive release with Prizefighter Bar and Bottle Shop.

§      Maguey(es): Coyote capón (Agave lyobaa) and Espadín capón (A. angustifolia var.)

§      Provenance of the maguey: homegrown, El Llano parcel

§      Producer: Ramón García Sánchez

§      Region: Logoche, Miahuatlán

§      Soil type: red earth; tierra roja

§      Rest time after harvest: three days

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

§      Rest time after oven: four days

§      Maceration: Machete and shredder

§      Fermentation: Native yeasts; one 1200L Montezuma cypress sabino wood tanks with approximately 600kg of cooked agave and 400L of rainwater

§      Dry fermentation time:  48 hours

§      Wet fermentation time: six days

§      Distillation: 2x in copper pot stills

§      Final composition: Heads, hearts, and tails

§      Batch size: 42L

§      Date of distillation: July 2025

§      ABV: 50%