History,
B
ESPADIN CAPON
Alberto Martinez and his son-in-law Reynaldo
distilled this batch at their palenque in Santa Catarina
Albarradas, located 7500 feet above sea level. Alberto
and Reynaldo harvested 34 "capón" Espadin agaves.
Capón describes cutting off the quiote, or stalk of the
agave, after it has sprouted and allowing it to sit in
the field for an extended period of time to allow
sugars to concentrate. In this case, the agaves were
left for almost one year. Once roasted and mashed,
nitrogen-rich tepehuaje is added into concrete tanks
with spring water to help stabilize the fermentation
during the cold weather experienced at such high
elevation. The result is a spirit that is satisfyingly
sweet like hard candy and savory with a creamy
texture.
PRODUCTION NOTES Distiller: Alberto Martinez Region: Santa Catarina Albarradas, Oaxaca Agave: Espadin (agave angustifolia) ABV: 48.47% Milling: By hand with axes and wooden mallets Fermentation: In stone with tepehuaje bark Distillation: Double distilled in clay pots
TASTING NOTES,
Nose: overripe fruit, cake frosting, herbal
Palate: sweet cream, buttery, candy apple
Finish: baked pie, mineral, cinnamon
B
PRODUCTION NOTES Distiller: Alberto Martinez Region: Santa Catarina Albarradas, Oaxaca Agave: Espadin (agave angustifolia) ABV: 48.47% Milling: By hand with axes and wooden mallets Fermentation: In stone with tepehuaje bark Distillation: Double distilled in clay pots
TASTING NOTES,
Nose: overripe fruit, cake frosting, herbal
Palate: sweet cream, buttery, candy apple
Finish: baked pie, mineral, cinnamon
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