Ramo de Rosas Espadin Capon Mezcal (700 ml)
Our espadĂn capĂłn is made from an espadĂn agave planted 9 years ago in Santiago Matatlán, harvested using our famous “CapĂłn” method.
When the agave reaches maturity (after 8 years in the case of this espadĂn), we cut the quiote (the flower stalk) and leave it in the ground for another year.
This process allows the sugars and minerals from the soil, instead of going up to the flower, to concentrate in the pineapple, which generates a much more subtle and complex distillate than a traditional mezcal.
The agave is then cooked at a low temperature for 5 to 6 days, fermented for 8 days in wooden barrels and distilled twice in copper stills. This very slow process generates a very complex, slightly smoky distillate, with fresh and botanical tasting notes.
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Ramo de Rosas Espadin Capon Mezcal (700 ml)
Ramo de Rosas Espadin Capon Mezcal (700 ml)
Our espadĂn capĂłn is made from an espadĂn agave planted 9 years ago in Santiago Matatlán, harvested using our famous “CapĂłn” method.
When the agave reaches maturity (after 8 years in the case of this espadĂn), we cut the quiote (the flower stalk) and leave it in the ground for another year.
This process allows the sugars and minerals from the soil, instead of going up to the flower, to concentrate in the pineapple, which generates a much more subtle and complex distillate than a traditional mezcal.
The agave is then cooked at a low temperature for 5 to 6 days, fermented for 8 days in wooden barrels and distilled twice in copper stills. This very slow process generates a very complex, slightly smoky distillate, with fresh and botanical tasting notes.
Original: $79.99
-65%$79.99
$28.00Product Information
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Description
Our espadĂn capĂłn is made from an espadĂn agave planted 9 years ago in Santiago Matatlán, harvested using our famous “CapĂłn” method.
When the agave reaches maturity (after 8 years in the case of this espadĂn), we cut the quiote (the flower stalk) and leave it in the ground for another year.
This process allows the sugars and minerals from the soil, instead of going up to the flower, to concentrate in the pineapple, which generates a much more subtle and complex distillate than a traditional mezcal.
The agave is then cooked at a low temperature for 5 to 6 days, fermented for 8 days in wooden barrels and distilled twice in copper stills. This very slow process generates a very complex, slightly smoky distillate, with fresh and botanical tasting notes.
