Destilado de Agave, 'Cupreata, Capon - Guerrero'

• Destilado de agave produced in Guerrero, Mexico
• Maestro mezcalero Artemio García
• 100% Papalote (Agave cupreata)
• Plants mature between 8–15 years and are capón (reproductive stalk cut to concentrate sugar in the heart) for 3 years before harvest
• Cooked in an earthen oven
• Milled by hand
• Fermented in ayacahuite wood vats (tinas)
• Distilled using a hybrid pot still made from copper and a hollowed palo blanco tree trunk
• Rested over 2 years in glass before bottling
• Roasted yam, delicate citrus, fresh red berries, salted caramel, tobacco, clove, papaya, wet sand
• 50% ABV (ABV may vary batch to batch)

Guerrero, in southwestern México, is at a height of 1870 meters above sea level. Papalote (Agave cupreata) is one of the most prevalent agave in the region and has wide elegant leaves (pencas), like a mammoth version of Agave potatorum (aka Tobalá or Papalométl).

After 8–15 years, when the maguey reaches its maturity, the reproductive stalk (quiote) is cut (capón) to redirect its sugars and concentrate them in the plant’s heart for a further three years. The resulting spirit is rich and expressive, with a lingering finish that can haunt the palate for hours.