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Aureliano comes from a long history of growing agave and making mezcal. He is known for his agricultural skills and his plants - generally Espadin and Tobala - are always considered some of the best in the region. The Capon style is one where the agave is left to mature after the stalk has been cut. The sugars evolve, mature and build. These are sometimes used to balance the less ripe agaves in a distillation. But using them alone in a distillation results in a mezcal that is unique and rarely encountered.