Neta Espadin Capon Cándido García Cruz

Neta Espadin Capon Cándido García CruzCndido Garcia Cruz; Logoche, Miahuatlan, Oaxaca; 2022 Candied orange peel, rose petal, watermelon and mint pop out on the nose, settling into ripe tropical fruits (passionfruit, guava, more watermelon) and a touch of chalky minerality reminiscent of candy hearts in context. The finish has a ferric twinge to it alongside pineapple, soursop, and wet stone. DI, March 2026 Approximately 6000kg of capn Espadn were harvested from the Garca familys rocky red

Càndido Garcia Cruz; Logoche, Miahuatlan, Oaxaca; 2022

Candied orange peel, rose petal, watermelon and mint pop out on the nose, settling into ripe tropical fruits (passionfruit, guava, more watermelon) and a touch of chalky minerality reminiscent of candy hearts in context. The finish has a ferric twinge to it alongside pineapple, soursop, and wet stone. –DI, March 2026

“Approximately 6000kg of capón Espadín were harvested from the García family’s rocky red-earth parcel known as La Mina, six months after the flowering stalks were removed. The roasted agave was macerated with a mechanical shredder and fermented in seven Montezuma cypress vats. Due to the volume of agave and limited space, fermentation and the first round of distillation were staggered over 21 days. Cándido and his son Heriberto collected nearly 2000 liters of low wines (shishe), rested the liquid for three days, and redistilled it under low heat in copper pot stills.

Blending heads, hearts, and high-proof tails (común macizo), the family yielded 800 liters of a remarkable mezcal at 47.7% ABV, with adjustments made until the signature cordón cerrado appeared.” -Producer notes