Ramo de Rosas Mezcal Tobala Capon 12 Year Old

The "Capón" method (late harvest)

When the agave reaches maturity (after 11 years in the case of this Tobalá), we cut the quiote (the flowering stalk) and leave the plant in the ground for one more year. This allows the sugars and minerals, instead of rising into the flower, to concentrate in the heart (piña), resulting in a mezcal that is much more subtle and complex than a traditional mezcal.

The agave is then slow-cooked at low temperature for 5 to 6 days, fermented for 8 days in wooden vats, and double-distilled in a copper still. This very slow process results in a mezcal with very little smoke, high complexity, and moist, fruity tasting notes.