{"product_id":"neta-espadin","title":"NETA Espadin ´25","description":"\u003cdiv\u003e\n\u003ch4 data-start=\"78\" data-end=\"381\"\u003e\n\u003cspan style=\"color: rgb(242, 182, 182);\"\u003eWe are down to the last box of this wonderful expression. There will be no further batches from Candido Garcia as he passed in June 2025. \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4 data-start=\"383\" data-end=\"524\"\u003eRead on to explore the history, culture, and meticulous craftsmanship behind this exceptional batch, along with a detailed technical sheet.\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eThe variety of Agave angustifolia known as Espadín, while now widespread in Oaxaca, is not \u003c\/span\u003e\u003cspan\u003enative to the region. It is thought to have arrived as early as the 1930s, though most references \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eplace its introduction several decades later, promoted by government programs and Matatlán-\u003c\/span\u003e\u003cspan\u003ebased mezcal producers. Espadín is prized for its high yield, ease of reproduction, and rapid \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003ematuration, making it a key cash crop. However, its ubiquity should not overshadow the \u003c\/span\u003e\u003cspan\u003eexceptional quality it can achieve. This 2022 batch by maestro Cándido García Cruz offers a \u003c\/span\u003e\u003cspan\u003emasterful expression of Espadín, capturing the unique character of its terrain and the skill of its \u003c\/span\u003e\u003cspan\u003emaker.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eApproximately 6000kg of capón Espadín were harvested from the García family’s rocky red-\u003c\/span\u003e\u003cspan\u003eearth parcel known as La Mina, six months after the flowering stalks were removed. The roasted\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eagave was macerated with a mechanical shredder and fermented in seven Montezuma cypress \u003c\/span\u003e\u003cspan\u003evats. Due to the volume of agave and limited space, fermentation and the first round of \u003c\/span\u003e\u003cspan\u003edistillation were staggered over 21 days. Cándido and his son Heriberto collected nearly 2000 \u003c\/span\u003e\u003cspan\u003eliters of low wines (shishe), rested the liquid for three days, and redistilled it under low heat in \u003c\/span\u003e\u003cspan\u003ecopper pot stills.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003eBlending heads, hearts, and high-proof tails (común macizo), the family yielded 800 liters of a \u003c\/span\u003e\u003cspan\u003eremarkable mezcal at 47.7% ABV, with adjustments made until the signature cordón cerrado \u003c\/span\u003e\u003cspan\u003eappeared. The batch was split between Europe and the U.S., with 200 liters (276 bottles)\u003c\/span\u003e\u003cspan\u003e We took 1\/3 for the DE \u0026amp;  AU market along with  Mezcal Brothers for the rest of Europe and 600 liters (800 bottles) designated for U.S. \u003c\/span\u003e\u003cspan\u003eimporters PM Spirits.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003e\u003cspan\u003eMaguey(es): Espadín Capón (Agave angustifolia var.)\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eProvenance: Homegrown, La Mina parcel\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProducer: Cándido García Cruz\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eRegion: Logoche, Miahuatlán, Oaxaca\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eSoil Type: Red and rocky (tierra cascajudo)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eRest Time After Harvest: Eight days\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eOven: Conical earthen pit; roasted for eight days with mesquite wood\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003ePost-Roast Rest Time: Eight days\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eMaceration: Machete and shredder\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eFermentation:Native yeasts; Seven 1200L Montezuma cypress vats (sabinos)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eDry Fermentation: 24-72 hours\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eWet Fermentation: 12-15 days\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eDistillation: Twice in copper pot stills\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eFinal Composition: Heads, hearts, and a high-proof cut of tails (común macizo)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eBatch Size: 800 liters\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cspan\u003eDate of Distillation: February 2022\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\u003cspan\u003eABV: 47.6%\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"AGAVERABERLIN","offers":[{"title":"Default Title","offer_id":50957487505674,"sku":"ESPCAN2202","price":74.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/0145\/1975\/files\/espadin18front_web_1a25757c-d76f-425b-b156-3e8a0e7087da.jpg?v=1710928501","url":"https:\/\/agavera.org\/products\/neta-espadin","provider":"AGAVERABERLIN","version":"1.0","type":"link"}