Coyote distilled with Mandarin + Mango| Primitivo Vásquez Vásquez | FEBRUARY 2026 | COYPMV2602 | 47% ABV | 48 Bottles | PM Wine Distribution
Although now officially classified as Agave lyobaa, the maguey known as Coyote in Miahuatlán and much of the central valleys of Oaxaca is the product of cross pollination between Tobalá type plants with different varieties of Agave karwinskii. In the area around San Luís Amatlán, Miahuatlán, it is the Madrecuixe that is most prone to hybridization and is often the mother plant responsible for creating the seeds that birth the maguey Coyote. As such, these plants are extremely rare in the wild but have become much more commonplace in the cultivated fields of Logoche as farmers have discovered anywhere from 30-50% of their Madrecuixe and Tobalá seed stock later yields these Coyote types. Interestingly, the agave’s maturation time is significantly reduced under cultivation and are now being harvest in Logoche in 6-8 years, as opposed to 12-15 years in the wild. The 25 piñas of capón Coyote that were designated for this batch were selected from such Madrecuixe and Tobalá seed grows that were started by Primitivo and his wife, Elvia, in 2017 and 2018. After careful processing around 600 kg of agave and a single distillation under low heat, Primitivo and his son, Christopher, collected a little more than 90 liters of low wines at around 25% alc.
While there exists no historical tradition in the region of crafting “pechugas” –using animal meat during the distillation process– there is a long-standing practice of distillation with fruits and/or herbs. In this vein, Primitivo sought out to make something a bit different and definitively quite special. February marks the near end of the mandarin season and the start of mango season, so there is a short window in which they overlap. At the local mercado in Miahuatlán that takes form every Monday, Primitivo purchased 15kg of mandarin and another 15kg of mango with the idea to add the cleaned and deseeded fruit to the Coyote low wines for a second distillation.
Running the still for a second time under very low heat and making multiple cuts along the way, Primitivo made a composition with heads, hearts, and tails of 40 liters with a cordón cerrado that corresponds to 47% ABV. Crafted with great intention, this tiny production expresses the rich flavors of the maguey, the terruño of Logoche, and the bright, creamy notes provided by the additional fruit. All 48 bottles are available exclusively through PM Wine Distribution and was selected by Martha and Paul during a visit with Primitivo in March 2026.
Maguey(es): Coyote (Agave lyobaa) distilled with mandarin and mango
Provenance of the maguey: Cultivated/homegrown, La Mecía parcel
Producer: Primitivo Vásquez Vásquez
Region: Logoche, San Luis Amatlán, Miahuatlán
Soil type: Rocky, black earth; tierra negra con piedra blanca
Rest time after harvest: Eight days
Oven: Conical earthen oven; roasted for five days with mesquite wood
Rest time after roasting: Ten days
Mashing: Machete and shredder
Fermentation: Native yeasts; one 1,200 L Montezuma cypress (sabino) tank containing approximately 600 kg of cooked agave and 400 L of well water
Dry fermentation: 48 hours
Wet fermentation: Ten days
Distillation: Twice distilled in a copper pot still
Final composition: Heads, hearts, and tails
Batch size: 40 L
Date of distillation: February 2026
ABV: 47%