This Espadín Capón is the work of Margarita Sánchez Díaz, one of the foundational figures behind the Grupo Logoche cooperative and a respected producer whose influence has helped shape mezcal production in Miahuatlán for decades. Born in the neighboring village of Lachigüizo in 1960, Doña Margarita has spent a lifetime cultivating agave, refining her craft, and passing her knowledge to the next generation.

Although largely retired today, she continues to oversee a small number of batches each year made from agaves grown on her family's land. Her sons, Ramón and Wilfrido, manage the physically demanding work of production, while Doña Margarita remains deeply involved in fermentation, distillation, and the final composition of each batch.

This release was produced from 27 homegrown Espadín capón agaves harvested from the El Higuito parcel shortly after the March 2023 full moon. Allowed to remain in the field for six months after the emergence of the quiote, the agaves developed exceptional sugar concentration and depth of flavor. Following an eight-day roast in a traditional earthen pit oven, the cooked agave underwent a lengthy fermentation in sabino wood vats using native yeasts and well water before being double distilled in copper pot stills.

The resulting mezcal is a beautiful example of capón Espadín: rich, structured, and expressive, carrying the concentration and complexity that only extended maturation in the field can provide. Bottled at 46.8% ABV, this limited release represents both the agricultural patience and generational knowledge that define the best mezcals of Logoche.

Fact Sheet

NETA Espadín Capón

Producer

• Margarita Sánchez Díaz

Origin

• Logoche, Miahuatlán, Oaxaca

Agave

• Espadín Capón (Agave angustifolia)
• Homegrown agaves
• El Higuito parcel

Terroir

• Red earth (tierra roja)

Production

• Rest after harvest: 15 days
• Oven: Traditional conical earthen pit
• Cooked for 8 days with mesquite wood
• Rest after cooking: 13 days

Milling

• Machete and mechanical shredder

Fermentation

• Native yeasts
• Two 1,200L sabino (Montezuma cypress) vats
• Approximately 700kg cooked agave and 600L well water per vat
• Dry fermentation: 72 hours
• Wet fermentation: 15 days

Distillation

• Double distilled in copper pot stills

Final Composition

• Heads, hearts, and tails (cordón cerrado)

Technical Details

• Batch Size: 200 liters
• Distilled: May 2023
• ABV: 46.8%
• European Allocation: 276 bottles
• Winter 2026 Release

Profile

• Concentrated capón character
• Rich roasted agave
• Structured and complex
• Long fermentation-derived depth
• Elegant and persistent finish