Our tobal capn is made from an tobal agave planted 11 years ago in Santiago Matatln, harvested using our famous Capn method.

When the agave reaches maturity (after 11 years in the case of this tobal), we cut the quiote (the flower stalk) and leave it in the ground for another year. This process allows the sugars and minerals from the soil, instead of rising to the flower, to concentrate in the pineapple, which generates a much more subtle and complex distillate than a traditional mezcal.

The agave is then cooked at a low temperature for 5 to 6 days, fermented for 8 days in wooden barrels and distilled twice in copper stills. This very slow process results in a very complex, slightly smoky distillate, with wet and fruity tasting notes.

Tasting Notes:

• Nose: Very round and fruity.
• Palate: Lingering notes of juicy orchard fruits (peach, pear) with a vanilla and white pepper aftertaste. Almost imperceptible smokiness.