Pulque Chino | Manuel Aquino García | January 2026 | PLQMAQ2601 | 49.9% ABV | 108 Bottles | PM Spirits
The Valley of Miahuatlán is home to many different Agave americana varieties. While sparse wild populations exist in certain areas, many of these types have been domesticated over hundreds, and in some cases, thousands of years. These cultivars have been selected for different properties and characteristics, primarily for fiber or food and beverage production. Amongst the Agave americana types used for food and drink, certain varieties were historically dedicated to the harvest of aguamiel and the production of pulque, hence the colloquial use of the name maguey pulquero or maguey de pulque. Others, with greater amounts of sugar, such as Arroqueño and Sierrudo (aka Mexicano in the region), were cultivated specifically for their use in the making of spirits. According to producers in the region, there exist three different “types” of Pulque Chino, with similar qualities, but with distinct morphological features. Curiously, not all of them actually yield aguamiel, but share similarities in appearance. The nomenclature reflects the curly terminal spines, and a distinct wavy texturing of the pencas.
This exceptional production from Manuel Aquino was distilled at his palenque in Logoche in January 2026, with help from his daughter, Flor. The agave was sourced from a magueyero in neighboring San Luis Amatlán, were Manuel harvest five massive piñas, each weighing around 200kg, from a white and rocky cultivated parcel of tierra blanca. The sugar content of the different Agave americana plants, especially the Pulque types, vary tremendously between subspecies and the terrain in which they are grown, but these particular magueyes yielded beyond expectation. Upon completing the second round of distillation, Manuel collected a large quantity of high proof spirit and not a lot of desirable but low alcohol percentage liquid that would be used to build out a final composition. After adjusting with different cuts of heads, hearts, and tails, settled on a total of 110 liters with a cordón cerrado corresponding with 49.9% ABV. The batch was selected for limited distribution and will only be available in limit locations in New Mexico, Illinois, Louisiana, and Tennessee.
Maguey(es): Pulque Chino (Agave americana var.)
Provenance of the maguey: Purchased from a magueyero in neighboring San Luis Amatlán
Producer: Manuel Aquino García
Region: Logoche, San Luis Amatlán, Miahuatlán
Soil type: White, rocky tierra blanca
Rest time after harvest: Six days
Oven: Conical earthen oven; roasted for nine days with mesquite wood
Rest time after roasting: Four days
Mashing: Machete and shredder
Fermentation: Native yeasts; food-grade plastic tub containing approximately 1,000 kg of cooked agave and 1,100 L of well water
Dry fermentation: 48 hours
Wet fermentation: Eight days
Distillation: Twice distilled in a copper pot still
Final composition: Heads, hearts, and tails; 110 L
Date of distillation: January 2026
ABV: 49.9%