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Alberto Martinez distilled this batch at his palenque, “La Escondida,'“ in Santa Catarina Albarradas. Alberto harvested capón Espadin agaves he has been cultivating for at least eight years. Capón describes cutting off the quiote, or stalk of the agave, after it has sprouted and allowing it to sit in the field for an extended period of time to allow sugars to concentrate. In this case, the agaves were left for almost one year.
Once roasted and mashed, nitrogen-rich tepehuaje is added to the cooked agave, where it is allowed to ferement concrete tanks with spring water. The tepehuaje helps stabilize the fermentation during the cold weather experienced at such high elevation. The result is a spirit that is satisfyingly sweet like hard candy and savory with a creamy texture.
