ESPADÍN CAPÓN

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.

Tasting Notes

Nose: cotton candy, hickory, red fruit, plum, cherry

Palate: soft, slightly sweet, wet clay, oatmeal, grilled asparagus

Finish: warm and lingering, hint of smoke

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Production Notes

Species: Agave angustifolia

Alcohol by volume (ABV): 48.4%

Source: JAEC1122 - cultivated in Sola de Vega, Oaxaca, JAEC0524 - cultivated in Zimatlán (capón and left in ground 9-12 months)

Elevation: approximately 1499 meters

Age of maguey: 8-12 years

Cook: 4-5 days in rock-lined conical oven using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch number: JAEC1122 (*first batch), JAEC0524

Bottling size: JAEC1122 - 300 liters (400 bottles), JAEC0524 - 200 liters (260 bottles)

Produced: JAEC1122 - Nov 2021 (380 total liters), JAEC0524 - Aug 2023 (230 liters)

Tech sheet (PDF)

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