Belató + Rayo | July 2025 | Manuel Aquino García | ENNMAQ2507A | Spring 2026 release | 48 bottles | ARC

There are many types of Agave americana throughout the region of Miahuatlán, though certain rarer varietals exist only in specific communities and are cultivated by a small number of families. The roasted maguey and resulting spirits show noticeable differences yet share many common aromatic and flavor characteristics. This tiny batch was made with two cultivated varieties unique to villages surrounding San Luis Amatlán and Xitlapehua in Miahuatlán: Rayo and Belató.

In June 2025, Manuel purchased a small quantity of quiotudo agave from a magueyero in nearby Cerro Gordo, Xitlapehua, just south of Logoche where the hills rise toward the Sierra Madre del Sur. Five piñas of Rayo—long and relatively thin-leaved—and five piñas of Belato—an equally rare agave with shorter, wider leaves—were designated for this production. After roasting, the ten piñas were macerated and co-fermented for eight days before careful distillation under low heat with assistance from Manuel’s wife, Atanacia. Using select cuts of heads, hearts, and tails, Manuel composed 42 liters with a powerful aroma and a cordón cerrado corresponding to 47.2% ALC. Selected by ARC for an exclusive release, this spirit is a beautiful representation of the terruño and craftsmanship of Miahuatlán.

·       Maguey(es): Belato (Agave americana var.) and Rayo (Agave americana var.)

·       Provenance of the maguey: Cultivated in Cerro Gordo, Xitlapehua

·       Producer: Manuel Aquino García

·       Region: Logoche, San Luis Amatlán, Miahuatlán

·       Soil type: Red earth, tierra colorada

·       Rest time after harvest: Six days

·       Oven: Conical earthen oven; eight days with mesquite wood

·       Rest time after oven: Three days

·       Maceration: Machete and mechanical shredder

·       Fermentation: Native yeasts; food‑grade plastic tub with approx. 380 kg cooked agave and 380 liters well water

·       Dry fermentation time: 48 hours

·       Wet fermentation time: Six days

·       Distillation: 2x in a copper pot still

·       Final composition: Heads, hearts, and tails; 42 liters

·       Date of distillation: July 2025

·       ABV: 47.2%