Creador - Espadin Capon Mezcal

Capón is the act of cutting the quiote when it is jutting skyward from the center of the agave. This takes tremendous energy, which is in fact, sugar. With the quiote cut and nowhere for that energy to be expended, the sugar stays in the plant and transforms until the agave is harvested. The result - destilado with distinct and delicious characteristics. This is José Alberto’s first ever batch of espadín capón.For the first batch, JAEC1122, the agave angustifolia, the agave that is used to create espadín (eh-spa-DEEN), was cultivated in the Sola de Vega region of Oaxaca, and took 8-10 years to reach maturity. Batch JAEC0524 was cultivated in Zimatlán, Oaxaca. The quiote was cut, and the agave remained in the ground an additional 9-12 months before being harvested.