This 900L batch is a combination of two annual production of mature Espadín made in March 2016 and March 2017. While Cándido and others generally separate each batch from the next, storage space for many palenqueros can be limited, and sometimes the logical move is to simply mix productions made from the same agave. Don Cándido selected 40 ripe magueyes in 2016 and 50 more the following year, harvested with his son, Heriberto, from their red earth tierra cascajo parcel known as La Mina, where the agave grows alongside food crops. Following an established recipe, the freshly harvested pińas were rested for eight days before roasting with mesquite wood for an additional eight days. The cooked maguey was uncovered and set to cool and rest for four days before processing with a machete and a small shredder. Sugar-rich, the dry fibers sat in Montezuma cypress sabino tanks for 48 hours before alerting the maestro to their need for water. Filling the vats with an equal part of well water, the guarape fermented for 10 days before double distillation in copper pot stills. Adjusted with a select cut of lower proof común for the second round of distillation, the alcohol levels were adjusted down until the presence of rich aromas and a proper cordón of bubbly perlas. The 2016 efforts yielded 400 liters; the process was repeated the following March to yield 500 liters. These 900L made from homegrown Espadín showcase the expertise of the maestro and provide much insight to the lands and practices that provide the aromas and flavors for which Miahuatlán is renowned.
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