Espadín capón with yellow plum | May 2025 | Manuel Aquino García | ENCMAQ2505 | Summer 2026 release | 102 bottles
This experimental batch reflects a new interpretation of a long-standing tradition in Logoche. Distilling agave with local fruits or aromatic herbs has historically been reserved for special or celebratory occasions. Recently, however, the abundance of mature Espadín in the region has encouraged producers to explore new recipes and diversify their offerings.
Manuel dedicated twelve homegrown piñas of capón Espadín for the base spirit used in this batch. With assistance from his wife, Atanacia, approximately 20 kg of ripe ciruela amarilla were harvested from the family’s trees and added to the low wines for the second distillation. This yellow plum is not a Prunus species but a local Spondias fruit related to the cashew family, known for its sweet yet highly acidic character. Distilling slowly under low heat, Manuel made multiple cuts while working with the fruit. Using select portions of the heads, hearts, and tails, he composed 80 liters with a cordón cerrado and long-lasting pearls. Ciruela amarilla ripens in Miahuatlán each May and June, making this batch a seasonal specialty.
· Maguey(es): Espadín capón (Agave angustifolia var.) distilled with Yellow Plum (Spondias purpurea)
· Provenance of the maguey and fruit: Harvested from family land in Logoche
· Producer: Manuel Aquino García
· Region: Logoche, San Luis Amatlán, Miahuatlán
· Soil type: White and rocky tierra blanca
· Rest time after harvest: Seven days
· Oven: Conical earthen oven; eight days with mesquite wood
· Rest time after oven: Five days
· Maceration: Machete and mechanical shredder
· Fermentation: Native yeasts; food‑grade plastic tub with approx. 700 kg cooked agave and 650 liters well water
· Dry fermentation time: 48 hours
· Wet fermentation time: Ten days
· Distillation: 2x in a copper pot still
· Final composition: Heads, hearts, and tails; 80 liters
· Date of distillation: May 2025
· ABV: 47.3%