Mezcal Ramo de Rosas Espadin Capon

We take our time: 8 years of maturation for the Espadín. We are also one of the few brands to use the ancestral technique of Capón. This consists of leaving the agave in the fields for 12 months after cutting the stem, in order to concentrate more sugars in the heart. Protected Designation of Origin Origin: Santiago Matatlán Agave: Angustifolia (espadín) Harvest: Capón (12 months) Growth: 8+1 years Oven: Traditional (Pie de tierra) Cooking: 120–150 hours Mill: Horse-drawn Tahona stone Fermentation: 9 days Distillation: Double (3 days) Alarm: Copper Alcohol Content: 453°