A unique and distinctive Mexican
spirit from the Chihuahua desert
STORY
You know a mezcal producer is serious when they employ the capón method – a harvesting method that is close to extinct today.
The quiote (flower stem) is cut and instead of starting production immediately, they leave the agave an additional 12 months in the ground to concentrate the exceptional flavours.
A bouquet of roses is thrown into each batch to honour the patron saint of the local town. The result is a Mezcal that doesn’t hide behind the smoke, a clean spirit which embodies the traditional methods and the quality of the agave and their commitment to quality and provenance.
learn more
espadin joven
Our Espadín Joven begins with agave Espadín planted 8 years ago in Santiago Matatlán. Harvested just before flowering, the hearts are slow-cooked at low temperature for 4–5 days, fermented for 8 days in wooden vats, and then distilled twice in copper stills.This slow, patient process yields a mezcal with almost no smokiness, allowing its natural aromas and delicate tasting notes to unfold with clarity and depth.
learn more
espadin capon
Our Espadín Capón is crafted from Espadín agave (pictured) planted 9 years ago in Santiago Matatlán, harvested using our signature "Capón" (late harvest) method.
When the agave reaches maturity (after 8 years in the case of this Espadín), we cut the quiote (the flowering stalk) and leave the plant in the ground for one more year. (9 years in total)This allows the sugars and minerals, instead of rising to 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 9 days in wooden vats, and double-distilled in a copper still.This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
learn more
tobala capon
Our Tobalá Capón is crafted from Tobalá agave (pictured) planted 11 years ago in Santiago Matatlán, harvested using our signature Capónmethod.
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.
learn more
cuixe 16 anos
Cuishe Mezcal stands out for its origin and artisanal production method. Produced in Oaxaca from Cuishe agave, a wild variety that takes over a decade to mature, this mezcal offers a complex flavor with herbal notes and great depth. Ideal for sipping neat or in cocktails, Cuishe Mezcal celebrates Mexico’s mezcal-making heritage.
Our 16-year Cuishe is made from Karwinskii agaves (pictured) harvested at the age of 16 years in the mountains of San Dionisio Ocotepec.
For agaves of the Karwinskii family (Cuixe, Madrecuixe, Bicuixe, Tobasiche, etc.), a maturation period of 16 years is very uncommon. These agaves usually reach maturity at around 11–12 years.This unusually long growth period results in a mezcal with exceptional tasting notes — both floral and mineral at the same time.
The agave is then slow-cooked at low temperature for 5 to 6 days, fermented for 9 days in wooden vats, and double-distilled in a copper still.This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
learn more
these mezcals feature more than 30 tasting notes each
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Recognized as the finest mezcal from Oaxaca at the Brussels World Contest.
STORY
You know a mezcal producer is serious when they employ the capón method – a harvesting method that is close to extinct today.
The quiote (flower stem) is cut and instead of starting production immediately, they leave the agave an additional 12 months in the ground to concentrate the exceptional flavours.
A bouquet of roses is thrown into each batch to honour the patron saint of the local town. The result is a Mezcal that doesn’t hide behind the smoke, a clean spirit which embodies the traditional methods and the quality of the agave and their commitment to quality and provenance.
learn more
espadin joven
Our Espadín Joven begins with agave Espadín planted 8 years ago in Santiago Matatlán. Harvested just before flowering, the hearts are slow-cooked at low temperature for 4–5 days, fermented for 8 days in wooden vats, and then distilled twice in copper stills.This slow, patient process yields a mezcal with almost no smokiness, allowing its natural aromas and delicate tasting notes to unfold with clarity and depth.
learn more
espadin capon
Our Espadín Capón is crafted from Espadín agave (pictured) planted 9 years ago in Santiago Matatlán, harvested using our signature "Capón" (late harvest) method.
When the agave reaches maturity (after 8 years in the case of this Espadín), we cut the quiote (the flowering stalk) and leave the plant in the ground for one more year. (9 years in total)This allows the sugars and minerals, instead of rising to 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 9 days in wooden vats, and double-distilled in a copper still.This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
learn more
tobala capon
Our Tobalá Capón is crafted from Tobalá agave (pictured) planted 11 years ago in Santiago Matatlán, harvested using our signature Capónmethod.
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.
learn more
cuixe 16 anos
Cuishe Mezcal stands out for its origin and artisanal production method. Produced in Oaxaca from Cuishe agave, a wild variety that takes over a decade to mature, this mezcal offers a complex flavor with herbal notes and great depth. Ideal for sipping neat or in cocktails, Cuishe Mezcal celebrates Mexico’s mezcal-making heritage.
Our 16-year Cuishe is made from Karwinskii agaves (pictured) harvested at the age of 16 years in the mountains of San Dionisio Ocotepec.
For agaves of the Karwinskii family (Cuixe, Madrecuixe, Bicuixe, Tobasiche, etc.), a maturation period of 16 years is very uncommon. These agaves usually reach maturity at around 11–12 years.This unusually long growth period results in a mezcal with exceptional tasting notes — both floral and mineral at the same time.
The agave is then slow-cooked at low temperature for 5 to 6 days, fermented for 9 days in wooden vats, and double-distilled in a copper still.This very slow process produces a mezcal with minimal smoke, great complexity, broad and deep tasting notes, and a long finish.
learn more
these mezcals feature more than 30 tasting notes each
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