Espadín capón | November 2025 | Simitrio Aquino García | ESPSAG2511| Spring 2026 release | 396 bottles | PM Spirits

This highly expressive 300-liter batch is an excellent example of a cold weather production of pure Espadín capón. In Miahuatlán and much of Oaxaca palenqueros prefer to harvest and ferment their ripe agave during the warm and dry months between March and June when the sugars are most concentrated and the piñas contain minimal water. However, in cases where the agave is starting to dry out after being left capón for extended time or the arrival of toritos or other agave weevils has been noticed, producers will cut their losses and process the agave during the winter months to guarantee a certain yield instead of risking the agave becoming unusable come March.

The agave used by Simitrio was grown by his in-laws in Buenavista, Miahuatlán, about an hour on dirt roads to the north of Logoche where the arid and rocky red soil of the region is particularly hospitable to the agave plant. In mid‑October 2025, Simitrio harvested the 53 piñas that remained in the field after having their quiotes cut the prior year, amassing a total of nearly 5,000kg. After an extremely slow dry and wet fermentation that lasted nearly three weeks, and a careful distillation under low heat, Simitrio made his final composition with select cuts of the heads, hearts, and tails.

·       Maguey(es): Espadín (Agave angustifolia var.)

·       Provenance of the maguey: Cultivated in San Esteban, Miahuatlán

·       Producer: Simitrio Aquino García

·       Region: Logoche, San Luis Amatlán, Miahuatlán

·       Soil type: Red and rocky tierra colorada cascajuda

·       Rest time after harvest: Ten days

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

·       Rest time after oven: Three days

·       Maceration: Machete and mechanical shredder

·       Fermentation: Native yeasts; five sabino vats with approx. 800kg cooked agave and 400L well water

·       Dry fermentation time: 48–72 hours

·       Wet fermentation time: 15–20 days

·       Distillation: 2x in a copper pot still

·       Final composition: Heads, hearts, and tails; 300 liters

·       Date of distillation: November 2025

·       ABV: 48.9%