Madrecuixe + Coyote | Guadalupe Aquino García + Javier Vásquez Lucas | ENNLAG2504 |47.9% Alc. Vol.| 42 Bottles| Año del Gallo + Bottles Up!
This small batch was crafted at the palenque of Cutberto Aquino Gutiérrez and María García Cruz in Logoche in April 2025 by their daughter, María Guadalupe Aquino García, and her husband, Javier Vásquez Lucas. Although the couple now live in neighboring San Isidro Guishe, where Javier's family has cultivated and distilled agave for generations, they continue to produce small batches at the Aquino-García family palenque alongside Lupe's siblings and her father, Don Cutberto. In March 2025, Lupe and Javier harvested thirteen homegrown capón Madrecuixe from a red, rocky tierra colorada parcel, together with eighteen wild Coyote growing on the adjacent slopes of their family land.
The agave known locally as Coyote in Miahuatlán was recently described as Agave lyobaa and remains one of the rarest agaves found in the region. Over the past decade, however, as producers in Logoche and surrounding communities have cultivated seed collected from both heirloom Madrecuixe and wild Tobalá populations, it has become increasingly evident that these Coyote plants are naturally occurring hybrids resulting from cross-pollination between Agave karwinskii and Tobalá, the latter itself often being a hybrid of Agave potatorum and Agave seemanniana.
This co-fermented Madrecuixe and Coyote reflects the ecological relationships that give rise to these agaves as much as the cultural traditions that sustain their production. The nearly 700 kg of roasted maguey was carefully processed before Lupe and Javier composed a final yield of 52 L with a cordón cerrado corresponding to 47.9% ABV. The resulting spirit expresses both the character of the agaves and the terruño from which they came. Approximately 17 L were sold locally. The remaining 35 L were presented during a visit to the family's palenque in April 2026, where they were selected for a shared 42-bottle release with our friends at Año del Gallo and Bottles Up! in Illinois.Maguey(es): Madrecuixe (Agave karwinskii var.) + Coyote (Agave lyobaa)
Provenance of the maguey: Homegrown Madrecuixe and wild Coyote
Producer: María Guadalupe Aquino García and Javier Vásquez Lucas
Region: Logoche, San Luis Amatlán, Miahuatlán
Soil type: Red, rocky tierra colorada with cascajo
Rest time after harvest: Eight days
Oven: Conical earthen oven; roasted for ten days with mesquite wood
Rest time after roasting: 22 days
Maceration: Machete and shredder
Fermentation: Native yeasts; one 1,200 L Montezuma cypress (sabino) tank containing approximately 700 kg of cooked agave and 300 L of well water
Dry fermentation: Two days
Wet fermentation: 18 days
Distillation: Twice distilled in a copper pot still
Final composition: Heads, hearts, and tails
Batch size: 52 L
Date of distillation: April 2025
ABV: 47.9%