From the distiller;
Espadín Capón (agave angustifolia) refers to mezcal that is only made from the agave “capado”. This means that 100% of the piñas (agave cores) which are used for mezcal production have started growing a quiote or flowering stalk. When an agave plant flowers, a large amount of energy is required to grow the 20-foot-tall flower. When the quiote is cut off by the maestros, the sugar that would have been used to grow the flower is concentrated in the piña. When agave is harvested for regular mezcal the mother agave is harvested along with the baby agaves (hijuelos) that sprout off the mother plant. The baby agaves are put in the oven with the mother agave but are not as productive since they are smaller and have not yet flowered. To produce Espadín Capón, only the biggest and strongest mother plants are selected and used for processing. In Espadín Capón the average weight is 90 kg per piña. The concentrated sugars from cutting the agave flowers gives Espadín Capón a sweeter and more complex flavor with hints of floral and fruit notes. To produce our regular Espadín, we use 80% mother agaves and 20% baby agaves that are collected during the agave harvest. All our Espadín is 100% cultivated in the San Luis Amatlán area.
Floral, perfume and spice aromas jump out of the glass. Wood and dried tangerine peel dominate the palate, followed by delicate lemongrass and robust anise, into a seemingly endless peppery finish.
