Mezcal, Espadin Capon

• Mezcal produced in Bramaderos, Miahuatlán, Oaxaca
• Maestro Mezcalero Onofre Ortíz Ortíz
• Produced from 100% Espadín (A. angustifolia), using 85 piñas (7,500 kg) matured 8 years
• Agave rested for 5 days after harvest
• Cooked for 3 days in an oak-fired conical stone oven then rested 3 days
• Milled using a combination of axe, machete, and small mechanical grinder
• Fermented 5 days in cypress wood tanks (tinas) using ambient yeast and well water
• Distilled twice using an alembic copper pot still
• Rich with a texture like sweet cream and notes of milk chocolate, clothbound cheddar, fresh bark, roasted carrots, baking spice and toasted hazelnut. Decadent.
• 1,050 liters produced in June 2023
• 48% ABV

A remarkable batch, easily among the most delicious Espadín we’ve had the luxury of tasting, and a brilliant example of the impact made by Onofre’s decision to harvest all the agave for his most personal batches using the capón method—essentially cutting off the reproductive stalk (quiote) at maturity and redirecting the sugars back into the heart for months of extended cultivation. Rich and dense, with mellow aromatics and a sweet, generous palate, this batch will make even the most jaded mezcal drinker rethink Agave angustifolia.