Candido García Cruz

The second son to Don Nicolás García and older brother to Celso, Candido has followed in the footsteps of his forefathers, working with and distilling agave his entire life. At 63 years-old, Candido plied his trade throughout the years of prohibition, which did not end in Miahuatlán until the early 1980’s. His knowledge and experience is extensive, and reflected in his craft. Now sober, Candido hasn’t swallowed a drop in nearly forty years—which means that final adjustments to each batch are made through an incredibly refined sense of smell and close reading of bubbles (known as perlas), indicators of high proof and the presences of terpenes and oils that will translate to long-lingering, complex and robust flavors. Candido’s destilados have a distinct flavor that is clearly identifiable in each batch selected for Neta. Much of this, of course, is derived from his own refined recipes and touch, but there is also something very special about the live water and native airborne yeasts at play in the making of such fantastic spirits.

Tierra: colorada, roja, cascajo, negra

Horno: 10 ton capacity conical earthen oven

Mashing: machete and mechanical mill

Ferment: 6 Montezuma cypress sabino wood tanks. 1000-1200 liter capacity.

Distillation: Candido uses two different copper pot stills, each with a 300L capacity.  

MARIE NAKAZAWA