Cuixe Verde + Tepextate | Tomás García Cruz | November 2025 | ENNTGC2511 | 51.1% ABV | 48 Bottles | Aman Hotel
This stellar co-fermented field blend by Don Tomás was made with two of the agaves most emblematic of the region of San Luís Amatlán, Miahuatlán. The maestro combined and intentional even mix by weight of wild Tepextate and the very first of his homegrown Cuixe Verde, cultivated from seed collected in 2016 and sown the following season. This endemic variety of Agave karwinskii unique to the area of San Luís Amatlán (of which Logoche pertains) reproduces almost exclusively through its rhizome system, and unlike most other agaves, is very hesitant to reproduce via seed or bulbil cloning- the two methods most conducive to obtaining a considerable amount of agave for the next generation of planting. As a result, the populations of this agave remain fairly scarce. After prior unsuccessful attempts at bulbil cloning, Don Tomás left two of his mother plants to become fully pollinated and from one of them was able to collect a small number of viable seeds. The plants harvest for use in this batch come from this first grow.
With assistance from his grandson, Fidel, in October 2025, Don Tomás selected six capón Cuixe Verde plants from his Loma colorada parcel to be milled and fermented along with five capón Tepextate which were harvested from the land of a cousin in nearby Santa Cruz. After careful roasting, the 700 kg of agave was fermented in a single Montezuma cypress wood vat for a total of ten days before being twice distilled in copper pots. Using a careful blend of the heads, hearts, and tails, Don Tomás composed 70 liters with a cordón cerrado of bubbled that correspond with 51.5% ABV, right line with the standards of quality upheld by Don Tomás and the community of Logoche at large. While the family kept some of the batch for local sale, 40 liters were selected for an exclusive bottling for Aman Hotel in New York during a visit to Oaxaca in March 2026.
Maguey(es): Cuixe Verde (Agave karwinskii var.) + Tepextate (Agave marmorata var.)
Provenance of the maguey: Homegrown Cuixe Verde and wild Tepextate from neighboring Santa Cruz
Producer: Tomás García Cruz
Region: Logoche, San Luis Amatlán, Miahuatlán
Soil type: Two different parcels of red earth; tierra colorada with cascajo
Rest time after harvest: Eight days
Oven: Conical earthen oven; roasted for nine days with mesquite wood
Rest time after roasting: Four days
Mashing: Tractor-drawn stone mill
Fermentation: Native yeasts; one 1,200 L Montezuma cypress (sabino) tank containing approximately 700 kg of cooked agave and 500 L of well water
Dry fermentation: 72 hours
Wet fermentation: Eight days
Distillation: Twice distilled in a copper pot still
Final composition: Heads, hearts, and tails
Batch size: 70 L
Date of distillation: November 2025
ABV: 51.5%