You know a mezcal producer is serious when they employ the capón method – a harvesting method that is close to extinct today. The quiote (flower stem) is cut and instead of starting production immediately, they leave the agave an additional 12 months in the ground to concentrate the exceptional flavours.
A bouquet of roses is thrown into each batch to honour the patron saint of the local town. The result is a Mezcal that doesn’t hide behind the smoke, a clean spirit which embodies the traditional methods and the quality of the agave and their commitment to quality and provenance.
