The batch was cooked separately but at the same time than our regular Espadín. There were no unexpected weather events and the distillation was very efficient. When only Capón agave is processed the amount of mezcal produced per kg of agave skyrockets.
For Espadín Capón, maestros Marcos y Eleazar only uses the biggest, heaviest and most sugary agaves—the cream of the crop. Capón means that the agave is in it´s exact fullest point of maturation.
To produce Espadín Capón, only the biggest and strongest mother plants are selected and used for processing. In Espadín Capón the average weight is 90 kg per piña. The concentrated sugars from cutting the agave flowers gives Espadín Capón a sweeter and more complex flavor with hints of floral and fruit notes. To produce our regular Espadín, we use 80% mother agaves and 20% baby agaves that are collected during the agave harvest. All our Espadín is 100% cultivated in the San Luis Amatlán area.
Floral, perfume and spice aromas jump out of the glass. Wood and dried tangerine peel dominate the palate, followed by delicate lemongrass and robust anise, into a seemingly endless peppery finish.
Maguey: Espadín
Agave: Angustifolia
Region: Oaxaca
Bottle Size: 750mL
ABV: 48%
