Ramo de Rosas Tobala Capon Mezcal (700 ml)
Our tobalá capón is made from an tobalá agave planted 11 years ago in Santiago Matatlán, harvested using our famous “Capón” method.
When the agave reaches maturity (after 11 years in the case of this tobalá), 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 rising 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 results in a very complex, slightly smoky distillate, with wet and fruity tasting notes.
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Ramo de Rosas Tobala Capon Mezcal (700 ml)
Ramo de Rosas Tobala Capon Mezcal (700 ml)
Our tobalá capón is made from an tobalá agave planted 11 years ago in Santiago Matatlán, harvested using our famous “Capón” method.
When the agave reaches maturity (after 11 years in the case of this tobalá), 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 rising 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 results in a very complex, slightly smoky distillate, with wet and fruity tasting notes.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Our tobalá capón is made from an tobalá agave planted 11 years ago in Santiago Matatlán, harvested using our famous “Capón” method.
When the agave reaches maturity (after 11 years in the case of this tobalá), 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 rising 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 results in a very complex, slightly smoky distillate, with wet and fruity tasting notes.
