Neither of these magueyes were commonly used prior to the last decade but have since found their place through the work of curious and experimental producers such as the young and talented, Hugo García Maldonado. The Cucharillo of Miahuatlán (Dasylirion serratifolium) is not found throughout the valley, but only in very particular stretches of extremely arid and limestone-rich, chalky white terrain – some of which lies just south of Logoche. Until recently, these plants were almost exclusively used for festive and ceremonial decorations in which its long leaves are intricately woven into arches and other ornamental objects. These arcos play an important role in traditional weddings in the villages in and around San Luis Amatlán. In this same area, Jabalín have long played a role as natural fencing, for demarcating property lines, and in the past, as a fiber source used commonly in rope making. These agaves naturally have an extremely high saponin content, creating challenges in both fermentation and distillation that can often be tempered with the inclusion of other magueyes.

From two parcels of land owned by a cousin, Hugo selected and harvested 30 ripe Cucharillo plants and 75 Jabalín piñas to amass a total of about 2,500kg of equal parts by weight of both plant types. This balance is evident in both the aromas and flavors of the distilled spirit, a testament to the craftsmanship and terruño of the region.

• Maguey(es): Cucharillo (Dasylirion serratifolium) and Jabalín (Agave convallis var.)

• Provenance of the maguey: Wild harvested from family land

• Producer: Hugo García Maldonado

• Region: Logoche, Miahuatlán

• Soil type: white and rocky tierra blanca cascajudo

• Rest time after harvest: seven days

• Oven: Conical earthen pit; five days with mesquite wood

• Rest time after oven: five days

• Maceration: Machete and mechanical shredder

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

  with approximately 600kg of cooked agave and 600L of well water

• Dry fermentation time: 48 hours

• Wet fermentation time: seven days

• Distillation: 2x in copper pot stills

• Final composition: Heads, hearts, and tails

• Batch size: 90L

• Date of distillation: January 2023

•  ABV: 50.5%