NETA Ensamble (Madrecuixe, Tepextate, Espadín, Bicuixe, Jabalín)

The inclusion of both wild and cultivated agave into the same oven and fermentation vat is a long-standing tradition and reflects not just the flavors and aromas of the area, but also the land management practices employed by farmers and palenqueros in the area around San Luis Amatlán. Manuel Aquino and his wife, Atanacia, make some beautiful “single varietal” spirits but specialize in the crafting of field blends, known as ensambles or mezclas. Drawing from a diverse mix of different species and subspecies of endemic wild and cultivated agaves, selected only capón (quiotudo) plants for the crafting of this batch. Macerated and fermented together, Manuel used around 325kg each of Madrecuixe and Tepextate, around 150kg each of Tobalá and Bicuixe and approximately 50kg of Jabalín. It doesn’t sound like much, but the inclusion of just three piñas of the saponin-rich Jabalín was enough to impact the aromas and flavors of the spirit.