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While most productions from Logoche are crafted with homegrown or local maguey, Hermógenes and his youngest son, Jorge (17), recently decided to experiment with agave types new to them. Through their magueyero network, they obtained a mix of wild maguey harvested from hillsides where the Central Valleys and Mixteca regions converge. The father-and-son team worked with nearly equal parts of Barril (Agave karwinskii var.) and Mexicanito (Agave rhodacantha var.), composing approximately 480L in early November 2020, shortly after the Día de Muertos celebrations had passed. The colder weather and proximity to the rainy season generally dictates lower yields than the productions from the hot and dry month of late Spring, but there is something to be said for the flavors and aromas that reveal themselves under these different conditions of Autumn and Winter.
While the San Luis Amatlán region has a tremendous amount of different Agave karwinskii varieties, this particular Barril is not endemic to the area. The agave known locally as Barril, is definitively not an A. karwinskii type but rather a type of A. angustifolia. Likewise, A. rhodacantha is present throughout Miahuatlán, but this specific expression of Mexicanito is native to parts of the Central Valleys and of the Mixteca.
Maguey(es): Barril (Agave karwinskii var.) + Mexicanito (Agave rhodacantha var.)
Provenance of the maguey: Valles Centrales
Producer: Hermógenes and Jorge Vásquez
Region: Miahuatlán, Oaxaca
Soil type: Mix of red and white earth
Rest time after harvest: Two weeks
Oven: Conical earthen pit; Six days with mesquite wood
Rest time after oven: 10 days
Maceration: Machete and mill
Fermentation: 1200L Montezuma cypress sabino tanks
Dry fermentation time: 48 hours
Wet fermentation time: 10 days
Distillation: 2x in copper pot stills
Final composition: Head, hearts, and tails
Batch size: 460L
Date of distillation: November 2020
ABV: 47.5%