The folks at Ramo de Rosas used a technique known as Capón when harvesting the Espadín agave for this mezcal. Instead of harvesting the agave plants at seven years old, the stems are cut off, and the plants are left in the ground for a further year, allowing sugars and minerals to concentrate at their core. Once harvested and processed, the agave is cooked at a low temperature for five to six days, fermented in wooden barrels for eight days, and double copper pot distilled.
Vibrant notes of garden herbs with a hint of char, earthy anise, almonds, a touch of dried fruit.
