Neta Espadín Capón by Cándido García Cruz 750ml
Neta Espadín Capón by Cándido García Cruz 750ml
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Neta Espadín Capón (February 2022) | Cándido García Cruz
This release of Neta Espadín Capón is a masterful demonstration of what the widely cultivated Agave angustifolia can achieve in the hands of a skilled maestro. Distilled by Cándido García Cruz in Logoche, Miahuatlán, this mezcal captures the region's unique character and the benefits of traditional cultivation.
The term Capón signifies that the agave's flowering stalk (quiote) was cut six months before harvest, directing all the plant's stored sugars and complexity into the piña. Approximately 6000kg of this enriched Espadín were harvested from the García family’s rocky red-earth parcel known as La Mina.
Distilled twice in copper pot stills in February 2022, the spirit was rested for three days after the first run (low wines/shishe) before being redistilled under low heat by Cándido and his son Heriberto. The final composition, a blend of heads, hearts, and a high-proof cut of tails (común macizo), was adjusted until the perfect signature cordón cerrado (closed bead) was achieved, yielding a complex and refined spirit at 47.6%
ABV.2ESPCAN2202 | U.S. Release: 792 bottles (Fall 2025)
Tasting Notes: Espadín Capón (February 2022)
- Aroma: Inviting and exceptionally clean. Presents classic notes of roasted pineapple and cooked pumpkin interwoven with a savory element of black olive and sea salt. Subtle earthy aromas of wet clay and newly cut wood underscore a faint, clean wood smoke.
- Flavor: The palate is vibrant and exceptionally well-balanced, showcasing the richness provided by the Capón agave. The initial sweetness of vanilla bean and canned peach quickly transitions to a powerful mid-palate of white pepper, nutmeg, and a hint of tamarind. The finish delivers a mineral-rich complexity reminiscent of chalk and slate.
- Mouthfeel: Medium-full bodied with a silky, round texture. The 47.6% ABV is smoothly integrated, providing a gentle, sustained warmth that spreads evenly without being harsh. The mezcal is dry and refreshing on the finish.
- Finish: Long, pure, and mineral. Leaves behind notes of sweet smoke, fresh tobacco, and a signature Miahuatlán earthiness. The capón process adds depth and structure, elevating this Espadín far beyond the ordinary.
Producer: Cándido García Cruz
Maguey: Espadín Capón
Region: Logoche, Miahuatlán, Oaxaca
Distillation: 2x in Copper Pot Stills
ABV: 47.6%
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What is the difference between Tequila & Mezcal?
Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey.
Tequila and mezcal are both types of agave-based spirits that are popular in Mexico, but there are some key differences between the two. Tequila is made exclusively from the blue agave plant, which is primarily grown in the area surrounding the city of Tequila, about 40 miles northwest of Guadalajara. Mezcal, on the other hand, can be made from any type of agave plant, and is often made using traditional, labor-intensive methods.
One of the most noticeable differences between tequila and mezcal is their flavor. Tequila is typically smooth and subtle, with hints of fruit and spices, while mezcal has a more complex, smoky flavor that comes from the roasting of the agave hearts before they are fermented and distilled.
Another difference between the two spirits is their production process. Tequila is typically made using modern industrial methods, while mezcal is often produced using traditional techniques that have been passed down for generations. This can give mezcal a more authentic, artisanal character.
In general, tequila is considered to be a more refined and sophisticated spirit, while mezcal is often viewed as a more rustic and traditional drink. Both are popular in Mexico and are enjoyed around the world, so the best way to decide which one you like is to try them both and see which one suits your tastes.
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