Production
-
The "Capón" method (late harvest)
Our Tobalá Capón is crafted from Tobalá agave (pictured) planted 11 years ago in Santiago Matatlán, harvested using our signature Capón method.
-
What does this mean ?
When the agave reaches maturity (after 11 years in the case of this Tobalá), we cut the quiote (the flowering stalk) and leave the plant in the ground for one more year.
This allows the sugars and minerals, instead of rising into the flower, to concentrate in the heart (piña), resulting in a mezcal that is much more subtle and complex than a traditional mezcal. -
Craft distillation
The agave is then slow-cooked at low temperature for 5 to 6 days, fermented for 8 days in wooden vats, and double-distilled in a copper still.
This very slow process results in a mezcal with very little smoke, high complexity, and moist, fruity tasting notes.
Cocktails
Mezcal Negroni
This cocktail, known as the “Mezcal Negroni” or “Megroni,” combines the robustness of mezcal with the bitterness of vermouth and the herbal notes of orange liqueur. Enjoy responsibly!
Tasting notes
Tobalá Capón 45° — 12 years
Nose: Very round and fruity.
Palate: Long-lasting notes of ripe orchard fruits (peach, pear) with a vanilla and white pepper finish.
Smoke: Almost imperceptible