Nestled in the rugged terrains of Logoche, Miahuatlán, Juan Vásquez Jimenez’s mezcal embodies the spirit of the land. From the rocky white and red tierra cascajo, Juan cultivates his homegrown Espadín and wild Bicuixe agave with a devotion that spans generations. Each bottle of his mezcal is a testament to tradition and craftsmanship.
After a restful 12 days post-harvest, the maguey is gently coaxed into revealing its essence through a conical earthen pit oven, fueled by mesquite, guamuchil, and other local hardwoods. The eight-day rest that follows is a period of transformation, where the heart of the agave softens and prepares for the next stage. Maceration is a dance of the old and the new, as machetes work alongside shredders to create a pulp that sings of the earth. In two 1200L Montezuma cypress sabino wood tanks, the native yeasts awaken, commencing a 48-hour dry fermentation followed by a 12-day symphony of wet fermentation.
The dual distillation in copper pot stills is where Juan’s skill shines brightest. The heads, hearts, and tails are meticulously blended to achieve a final composition that is as complex as it is smooth. With a modest batch size of 200L, each drop is a rare treasure, distilled in November 2021 and ready to be savored by those who appreciate the art of mezcal.
