Our Espadín Capón is created by the maestro mezcalero Eleazar Brena using only “capón” mother agave plants. “Capón” is derived from the Spanish term “capado” which in English means “castrated.” When an agave plant flowers, it produces a quiote or flowering stalk which can grow up to 20 feet tall. A large amount of energy is required to grow the quiote. Therefore, it is important to castrate the agave by cutting the quiote. Every piña used to produce our Espadín Capón mezcal production have started growing a quiote. When the quiote is cut off by the maestros, the sugar that would have been used to grow the flower is concentrated instead in the piña. The concentrated sugars from cutting the agave flowers gives our Espadín Capón a sweeter and more complex flavor with hints of floral and fruit notes. All of our Espadín agaves including those used for our Espadín Capón agaves are cultivated around the San Luis Amatlán village of Oaxaca.

The agaves used to make our Espadín Capón mezcal are ground using a stone mill and are cooked in a traditional floor oven. The cooked agaves are then fermented in traditional open air sabino tubs. The mezcal is then distilled twice using an alembic still.

Like our cocktail Espadín mezcal, Noble Coyote Espadín Capón has fresh, green and citrus flavors, but it also has complex floral and fruit notes to complement these flavors. Floral, perfume and spice aromas jump out of the glass. Wood and dried tangerine peel dominate the palate, followed by delicate lemongrass and robust anise, into a seemingly endless peppery finish.