Menu
Menu
In the depths of the valleys of Oaxaca, Mexico, the ancestral tribe Xochagual worshipped the enigmatic Chagual, a being endowed with supernatural powers who mediated between humans and gods. It was believed to dwell in the deepest caves of the mountain and was both a benevolent protector and unleasher of natural forces when harmony was disturbed. The Xochaguals honored it with offerings and ceremonies, turning it into an immortal legend that teaches respect and connection with nature.
Jabalí, often referred to as the «King of Mezcals,» is a rare and revered variety of agave known scientifically as Agave Convallis. Its production presents unique challenges that contribute to its esteemed status in the world of mezcal.
One of the defining characteristics of Jabalí is its complexity in processing. During fermentation and distillation, this agave tends to foam and expand, increasing the risk of the liquid bursting out of the seams of the still.
The endemic wild agave from Oaxaca, bordering Guerrero, holds a special place in the world of mezcal production. Thriving in the rugged terrain of this region, these agaves develop distinctive organoleptic properties and an exclusive flavor profile influenced by their specific growth environment. This uniqueness is further enhanced by the traditional handcrafting methods passed down through four generations of Maestros Mezcaleros.
During production, meticulous care is taken in selecting the agaves, choosing those in their final stages of maturity.
The endemic wild agave Tobala’ (potatorum) from Oaxaca, holds a special place in the world of mezcal production. Thriving in the rugged terrain of this region, these agaves develop distinctive organoleptic properties and an exclusive flavor profile influenced by their specific growth environment. This uniqueness is further enhanced by the traditional handcrafting methods passed down through four generations of Maestros Mezcaleros.
During production, meticulous care is taken in selecting the agaves, choosing those in their final stages of maturity. This ensures that only the finest specimens are used, contributing to the complexity and richness of the final product. Each batch of mezcal reflects the character of its terroir, capturing the essence of the land and the expertise of those who cultivate it.
By eliminating the stalks, the agaves focus their energy on sugar accumulation within their hearts, resulting in a higher concentration of sugars. These sugars, when later distilled, impart a sweeter and more complex flavor profile to the resulting Espadín Capón mezcal. This
extended maturation process, coupled with the concentrated sugars, contributes to a mezcal with nuanced floral and fruity undertones.
Our physical origin starts in the central valleys of the Oaxacan highlands, where the mountains have more life and time than any other being on earth.
Our physical origin starts in the central valleys of the Oaxacan highlands, where the mountains have more life and time than any other being on earth.
