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the Añejo is aged for two years — longer than any tequila in its class
enjoy the moment
warm spices
it would taste something like this
5 Sentidos Espadín Capón cosa-salvaje the Añejo is aged forEspadin Capon is the result of maestro mezcalero Alberto Martinez and his son in law Reynaldo harvesting 25 "capon" Espadin. When the agaves sprouted their "quiotes" (stalks), Alberto and Reynaldo castrated the stalks and allowed them to sit in the field for almost one year in order to allow the sugars to re concentrate in the hearts. After harvesting, pinas are roasted in an underground conical oven with encino oak and acacia leaves for six days.
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