Espadín Capón 2014 | Cándido García Cruz | Summer 2020 Release | CANESP001 | 506 Bottles

In March of 2014, Cándido and his family harvested over 100 of the largest and ripest capón Espadín magueys from their red-earthen, tierra colorada parcel known as “El Llano,” where different species of agave grow within the milpa system, side by side with food crops.  Carefully selected, these massive piñas were rested for eight days before being pit-roasted with mesquite wood for another eight days. Cándido rested the unearthed agave for eight more days, aiding the cellulose to breakdown into fermentable sugars before chopping up large cooked chunks with a machete and passing the material through a shredder. The dry fibers sat for 24 hours before the maestro deemed appropriate the addition of well water in a 50/50 agave to water ratio. Wet fermentation ran for 10 days before the fibers and guarape were ready for distillation. To adjust the final level of alcohol, Cándido composed the batch using the low percentage común from the second round of distillation, known in the region as the resaque. Cándido’s daughter Florencia helped throughout the process of composition, leaving her own particular mark on this production. The flavors and aromas are spot-on reflective of its makers, the palenque, and the land from which the maguey was grown. If you’re not yet acquainted with the expertly crafted Espadín of Miahuatlán or are already a devotee, this batch will surprise even the most jaded of palates.

For years, this special Espadín has been a favorite of ours, so it brings us great joy to be able to share the last few hundred liters with friends and agave fans in California!