5 Sentidos Espadín Capón Mezcal

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.