Espadín capón | Cándido García Cruz | May 2022 | ESPCAN2205 | Summer 2023 release | 420 bottles

Though the variety of Agave angustifolia commonly known as Espadín is now widespread in Oaxaca, it is not actually endemic to the region. Some claim that Espadín began to appear in Oaxaca as early as the 1930’s, but most references date its arrival several decades later when government programs and Matatlán-based business interests began to promote its cultivation. Because Espadín yields well, reproduces easily, and matures quickly, it is prized as a cash crop and is planted widely throughout the state. However, a spirit made from this agave should not be overlooked because of the ubiquity of its raw material. In fact, precisely for this reason, Espadín serves as an excellent lens for understanding the different terrains and production

methods of Oaxaca. A quality Espadín, like this 2021 production from maestro Cándido García Cruz, reflects the spirit’s place of origin and the skill of its maker. Don Cándido consistently produces some of the most delicious and complex Espadín around, and this small batch is no exception.

In step with long standing practices, the family harvested approximately 2000kg of capón Espadín from their rocky and red earth parcel known as La Mina. Divided into three Montezuma cypress vats and fermented for a total of thirteen days before distillation, the maestro produced a total of 300 liters at 47.6% Alc. by Vol., composing with a careful mix of heads, hearts, and tails.

§  Maguey(es): Espadín capón (Agave angustifolia var.)

§  Provenance of the maguey: Homegrown; La Mina parcel

§  Producer: Cándido García Cruz

§  Region: Logoche, Miahuatlán

§  Soil type: Red and rocky tierra colorada

§  Rest time after harvest: Eight days

§  Oven: Conical earthen pit; eight days with mesquite

§  Rest time after oven: Six days

§  Maceration: Machete and shredder

§  Fermentation: Native yeasts; three 1200L Montezuma cypress sabino wood tanks, each with approximately 665kg of cooked agave and 500 liters of well water

§  Dry fermentation time: 24 hours

§  Wet fermentation time: Twelve days

§  Distillation: 2x in copper pot stills

§  Final composition: Heads, hearts, and tails

§  Batch size: 300L

§  Date of distillation: May 2022

§  ABV: 47.6%