BICUIXE, MADRECUIXE, ESPADIN | HERMÓGENES VÁSQUEZ GARCÍA | JUNE 2023 | ENSHMG2306 | 47.3% ABV | 72 BOTTLES PRODUCED

This small, 80-liter production, distilled from the contents of a single Montezuma cypress fermentation vat, was made with one of the most quintessential combinations of agave in the region. The co-fermentation of cultivated Espadín (Agave angustifolia var.), Madrecuixe (Agave karwinskii var.), and wild Bicuixe (Agave karwinskii var.) has been a staple of Logoche and other villages surrounding San Luis Amatlán, Miahuatlán for decades. Truly rewarding in the glass, these spirits are very reflective of their place of origin, the hand of the maker, and represent the continuity of long-standing agricultural and gastronomic traditions.

Hermógenes and family harvested their maguey from two different red and white earth parcels in the days surrounding the full moon of May 2023, an age-old practice in the region. After roasting the agave and unearthing the caramelized piñas a week later, the Maestro selected around 250kg of each type of agave to be designated for crafting of this batch. Eight days later, the maestro chopped and shredded the agave together collecting the fibers to rest and ferment for just about 24 hours before the temperature and aromas indicated their ripeness and need for water. With the addition of around 500 liters of well water, spontaneous fermentation with ambient native yeasts continued for another eight days before the mash was ready for distillation. A little more than 200 liters of low wines were refined over low heat in a single copper pot still, with attentive cuts made along the way. The twice distilled liquid was rested for three days before Hermogenes composed a final blend of heads, hearts, and tails, until satisfied with the flavors, aromas, and the appearance of a cordón cerrado that in this instance corresponded to 47.3% ABV. The appearance of these bubbles, or perlas is a visual cue indicative of a high proof spirit that complies with traditional local production practices and reflects the local palate for spirits that typically within the 45-55% range.

Of the total of 80 liters produced in June 2023, twenty liters were sold locally while the remaining 60 were selecting for collaborative bottling for our friends in New York. Only 72 bottles are in existence and are available exclusively through Rochester Elite Barrel Pickers and The Wine Store in Marlboro.

• Maguey(es): Espadín (Agave angustifolia var.) + Bicuixe (Agave karwinskii var.) + Madrecuixe (Agave karwinskii var.)

• Provenance of the maguey: Homegrown Espadín and Madrecuixe, wild harvested Bicuixe

• Producer: Hermógenes Vásquez García

• Region: Logoche, Miahuatlán

• Soil type: Mix of white and red earth, rocky soil

• Rest time after harvest: eight days

• Oven: Conical earthen pit; seven days with mesquite and guamuchil wood

• Rest time after oven: eight days

• Maceration: Machete and mechanical shredder

• Fermentation: Native yeasts; 1200L Montezuma cypress sabino wood tanks with

  approximately kg of cooked agave and L of well water

• Dry fermentation time: 24 hours

• Wet fermentation time: eight days

• Distillation: 2x in copper pot stills

• Final composition: Heads, hearts, and tails

• Batch size: 80L

• Date of distillation: June 2023

• ABV: 47.3%