Espadín capón with pomegranate, mango + cranberry | July 2025 | Primtivo Vásquez Vásquez | ENFPMV2507B | Summer 2026 release | 108 bottles | Chambers & Chambers CA

This experimental batch reflects a contemporary approach to a traditional practice in Logoche. Distilling agave with fruits or herbs has long existed in the region, though historically it was reserved for special occasions. Today, producers are experimenting more frequently with additional seasonal ingredients.

For this batch, Primitivo harvested twelve capón Espadín piñas around the full moon of June 2025. Approximately 850 kg of roasted agave underwent two days of dry fermentation before about 700 liters of well water were added. The mash then fermented for sixteen additional days. This unusually long fermentation during the dry season resulted from the high concentration of fermentable sugars released through a thorough roasting process.

After the first distillation, the shishe rested for one week before a second distillation with nearly 22 kg of fruit. Primitivo and his wife Elvia prepared about 10 kg of pomegranate seeds and 10 kg of criollo mango from trees on their land. An additional 2 kg of dried cranberries—now widely cultivated in parts of Mexico—were added to the boiler pot. Distilling slowly to avoid scorching the fruit, Primitivo composed 87 liters with a cordón cerrado and an inviting aroma.

·       Maguey(es): Espadín capón (Agave angustifolia var.) distilled with pomegranate, mango, and cranberry

·       Provenance of the maguey and fruit: Homegrown Espadín, mango, and pomegranate; cranberries purchased in Miahuatlán

·       Producer: Primitivo Vásquez Vásquez

·       Region: Logoche, San Luis Amatlán, Miahuatlán

·       Soil type: Red clay earth, tierra arcillosa colorada

·       Rest time after harvest: Four days

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

·       Rest time after oven: Five days

·       Maceration: Machete and mechanical shredder

·       Fermentation: Native yeasts; food‑grade plastic tub with approx. 850 kg cooked agave and 700 liters well water

·       Dry fermentation time: 48 hours

·       Wet fermentation time: Sixteen days

·       Distillation: 2x in a copper pot still

·       Final composition: Heads, hearts, and tails; 87 liters

·       Date of distillation: July 2025

·       ABV: 49.6%