Agave
Espadin
Our mezcal is made from Espadín agave (pictured) planted 9 years ago in Santiago Matatlán.
Production
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The "Capón" (late harvest) method
Our Espadín Capón is crafted from Espadín agave (pictured) planted 9 years ago in Santiago Matatlán, harvested using our signature "Capón" (late harvest) method.
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Low and slow
When the agave reaches maturity (after 8 years in the case of this Espadín), we cut the quiote (the flowering stalk) and leave the plant in the ground for one more year. (9 years in total)
This allows the sugars and minerals, instead of rising to 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 9 days in wooden vats, and double-distilled in a copper still.
This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
Tasting notes
Espadín Capón 45° — 9 years
Nose: Fresh, with almost no smoke, and a light earthy note.
Palate: Dried fruits, nuts, and herbs, with an anise/licorice finish.
Cocktails
Mezcalita
Enjoy a Mezcalita, a unique margarita made with Espadín Capón mezcal, orange liqueur, agave syrup, and lime, served in a salt-rimmed glass and garnished with lime.