Destilado de Agave Alto Capon

• Destilado de Agave produced in Oponguio, Michoacán
• Maestro Mezcalero Don Miguel Perez Reséndiz with sons Miguel & Melitón
• 100% Alto (Agave inaequidens) harvested after 2 years capón
• Cooked 3–5 days using pine & oak in a cylindrical pit oven made of brick
• Milled within 24 hours using a small mechanical grinder powered by a repurposed 4-cyllinder 1979 Datsun engine
• Fermented 6–12 days using spring water in rectangular clay pits lined with oak
• Distilled twice using a Filipino-style pot still made of copper and oak
• Rested 4 years 2 months in glass
• Mezcal for breakfast! Dried raspberries, kefir, cereal milk, toasted corn nuts, cantaloupe rind, dandelion, honey-roasted cashew, orange cream, burnt marshmallow, and a hint of banana
• 767 bottles produced
• 48.5% ABV (ABV may vary batch to batch)

Much like the beloved and bemoaned Oaxacan variety Jabalí, Alto (A. inaequidens) is a challenge to work with due to its high level of saponin, the notoriously foaming compound; that didn’t stop Don Miguel from accepting the offer, in 1996, from an Oponguio hacienda owner to travel from his home in Etúcuaro twice a year to distill this unusual local agave. Five years later, Don Miguel moved to Oponguio, and the rest is history.