With very few exceptions, Don Celedonio works his homegrown and wild-harvested agaves exclusively during the hot and dry months of March-May, producing around 800 liters annually. His wife, Telésfora, assists in nearly every aspect of production, and oversaw the fermentation and distillation of this 220L batch of Espadín, made in May 2021. The two descend from generations of palenqueros dating back beyond family memory and are proactive guardians of this family tradition in Logoche, Miahuatlán. Composed with a mix of heads, hearts, and tails, this batch of Espadín is extremely expressive of the terruño and highly representative of the quality of craftsmanship for which Logoche and the Aquino family are known.

§  Maguey(es): 100% capón Espadín (Agave angustifolia var.)
§  Provenance of the maguey: Homegrown
§  Producer: Celedonio Aquino Gutierrez
§  Region: Logoche, Miahuatlán
§  Soil type: red earth tierra colorada
§  Rest time after harvest: six days
§  Oven: Conical earthen pit; five days with mesquite wood
§  Rest time after oven: Five days

• §  Maceration: Machete and shredder

• §  Fermentation: Native yeasts, two 1200L capacity Montezuma cypress sabino wood vats

• §  Dry fermentation time: three days

• §  Wet fermentation time: eight days

• §  Distillation: 2x in copper pot stills

• §  Final composition: Heads, hearts, and tails

• §  Batch size: 225L

• §  Date of distillation: May 2021

• §  ABV: 49%