Mezcal Ramo de Rosas Tobala Capon

Since 1950, in homage to the Virgin of the Rosary, the patron saint of the mountains of Santiago Matatlán, we burn a bouquet of roses ("ramo de rosas", in Spanish) in the fire that cooks the agaves each time we launch a new production. This tradition therefore gave its name to our mezcal, Ramo de Rosas. 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. Origin: Santiago Matatlán Agave: Potatorum (tobalá) Harvest: Capón (12 months) Growth: 11+1 years Oven: Traditional (Pie de tierra) Cooking: 120 hours Mill: Horse-drawn Tahona stone mill Fermentation: 8 days Distillation: Double (3 days) Alarm: Copper Alcohol Content: 454°