{"title":"Exceptional Espadin","description":null,"products":[{"product_id":"tepenal-espadin-ancestral","title":"Tepanal Ancestral Espadin Capon","description":"\u003cp\u003e\u003cstrong\u003e48.6% ABV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMezcal from Sola de Vega in the Sierra Sur region of Oaxaca. Sola de Vega, along with the village of Santa Catarina Minas, are 2 of the best known places for \"Ancestral\" Mezcal production. This is the most traditional, ancient method of mezcal distillation that involves mashing the cooked agaves by hand with wooden mallets and distillation in \"barro de olla\" clay pot stills. This particular batch of Espadin Capòn does not meet the standard of Ancestral as the roasted agaves were crushed with an electric mill. Maestro Rafael García Aragon harvests 7-9 year old Espadin agaves that were left \"capòn\" in the field for up to 1 year. When agaves are fully mature, they begin the flowering process and sprout a \"quiote\" or flowering stalk. If allowed to fully flower, the agave sends all of it's sugars to the stalk, leaving the piña or heart of the agave useless for Mezcal production. Capòn is the process of castrating the plant by cutting the quiote early on and leaving the agave in the ground. This secondary maturation in the field allows the agave to develop some secondary flavors and aromas once it's fermented and distilled.\u003c\/p\u003e\n\u003cp\u003eThe agaves are pit roasted in a conical oven and crushed with a mechanical mill. The mash is fermented with spring water and ambient yeasts in wooden \"tinas\" or open top Montezuma cypress vats. It is double distilled in clay pots and the alcohol is adjusted with \"puntas y colas\" or the heads and tails of the distillation. \u003c\/p\u003e","brand":"Tepanal Ancestral","offers":[{"title":"750 mL","offer_id":50828438274352,"sku":"A13","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0647\/6336\/files\/TepanalAncestralEspadinCapon.jpg?v=1779387581"},{"product_id":"neta-espadin-con-frutas-2026","title":"NETA Espadin con Frutas 2026","description":"\u003cp\u003e\u003cstrong\u003e49.6% ABV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade by Primitivo Vàsquez Vàsquez in the village of Logoche in Miahuatlan Oaxaca. Capon Espadin are pit roasted and mashed with machetes and a mechanical shredder. The mash is fermented with native yeasts in food-grade plastic tanks and distilled in copper pots. Maestro Primitivo puts mango, cranberry, and pomegranates grown on his land to macerate in the \"ordinario\" or first distillation prior to the second and final distillation. This was a private batch of 87 liters that was bottled for NETA's California distributor, Chambers and Chambers. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDelightfully tropical and fruity with a soft tang of acidity, perhaps from the cranberries. Rich Espadin fruit and some mineral notes. A very pleasing and gluggable Mezcal con Frutas indeed!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout NETA Spirits:\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe have always felt a special connection to NETA because we were the first bar to ever purchase and pour their spirits way back in 2012. Founder Max Rosenstock was introduced to us through a regular customer of ours and he brought us some of the fabulous spirits that would eventually become his brand to taste and see what we thought. It was love at first sight. We have proudly poured his stuff ever since.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNETA works closely with over twenty small, family producers from the southern valleys and hills of Miahuatlán, Oaxaca, many of whom are members of the cooperative Grupo Productor Logoche. Situated at the southern tip of the Central Valleys and the foot of the Sierra Madre del Sur mountains, the area is renowned for the strong character of its people, its diverse landscapes, and the rich agricultural and culinary traditions that have been maintained throughout generations. As such, the region has preserved its reputation for producing some of the finest spirits in Mexico.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eThe recipes and knowledge have been passed down and shared through family and community ties. Some\u003cspan\u003e \u003c\/span\u003emezcaleros\u003cspan\u003e \u003c\/span\u003efollow their grandfathers’ traditions to the letter, while others experiment to carefully fine-tune the laborious process in accordance with their own tastes, observations, and relationships with the natural world. No two productions can ever be exactly the same as environmental conditions, water, natural yeasts, and soil types all contribute to their nuances just as much as the touch of their maker.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eSince 2012, our friendships and working relationships with families in rural communities across Miahuatlán have granted us participation in a world elusive to those not born into it. It is this humbling privilege that allows us to present a carefully curated selection of extraordinary spirits that would otherwise never be found outside of their place of origin.\u003cspan\u003e \u003c\/span\u003eAsí es, la mera mera\u003cspan\u003e \u003c\/span\u003eNETA.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eTraditional single-batch agave spirits\u003c\/h2\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eNETA exclusively commercializes single-batch agave spirits from producers in Miahuatlán and almost entirely from the 110-person village of Logoche. When talking about \"single batches\" we are referring to lots produced from a single oven or harvest of agave. The process of crafting these batches begins with the harvest of mature\u003cspan\u003e \u003c\/span\u003een guía\u003cspan\u003e \u003c\/span\u003eor\u003cspan\u003e \u003c\/span\u003ecapón\u003cspan\u003e \u003c\/span\u003eplants, often of various species or types of agave around the time of the full moon, that are then cooked together in a conical earthen pit. The roasted agave hearts or\u003cspan\u003e \u003c\/span\u003epiñas\u003cspan\u003e \u003c\/span\u003eare then either separated and designated for multiple smaller batches, or macerated and fermented together in their entirety to make a single batch. In accordance with traditional practices, the spirits produced from different ovens are not blended, homogenized, or standardized to a particular ABV. Each production is unique and bottled at still-strength by members and family members of the co-op and the quantity produced is relative to the number of agave cooked in an oven and their respective yield. Agave spirits are agricultural products, and the quantities of production should reasonably reflect the availability of local resources. \u003c\/em\u003e\u003c\/p\u003e","brand":"NETA Mezcal","offers":[{"title":"750 mL","offer_id":67553597849904,"sku":"A33","price":144.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0647\/6336\/files\/NETAEspadinconFrutas2026.jpg?v=1787272432"},{"product_id":"gozona-espadin-con-moho","title":"Gozona Espadin con Moho","description":"\u003cp\u003e\u003cstrong\u003e50% ABV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade by Sergio Juarez and his son Luis Enrique in the village of San Agustin Amatengo, in Ejutla Oaxaca. Espadin agaves that are harvested at the beginning of the rainy season are pit roasted with pine wood and then set aside for a period of time. \"Moho\" is a naturally occurring fungus or mold, sort of like a mushroom or huitlacoche, grows on the cooked agaves, but only in the wet and humid conditions of the early rainy season. The agaves and moho are crushed with an ox-drawn tahona. The mash is fermented with ambient yeasts and spring water in wooden \"tinas\" or tanks and distilled just once in a copper refrescadera still. The brand is owned fully by the family that produced it.\u003cbr\u003e\u003cbr\u003eOne of the more fascinating bottles of Mezcal we've tasted in years! The moho adds a layer of savory umami funk that beautifully complements the sweet Espadin fruit. A touch of salinity, mineral complexity, absolutely delicious stuff.\u003c\/p\u003e","brand":"Gozona","offers":[{"title":"750 mL","offer_id":68160018874672,"sku":"B3","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0647\/6336\/files\/Gozona_Espadin_con_Moho-2.jpg?v=1793137950"},{"product_id":"mal-bien-espadin-alta-tension","title":"Mal Bien Espadin \"Alta Tensiòn!\"","description":"\u003cp\u003e\u003cstrong\u003e54% ABV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade in the village of Yogana in the Ejutla district of Oaxaca by Maestro Felix Ramìrez. \"Alta Tensiòn\" means High Tension and refers to the higher proof and concentration of this bottling. We'd call it a \"distillers proof\" as it's not quite a Puntas bottling, but it's definitely composed of higher proof, aggressively flavored liquid probably taken from the earlier part of the distillation cycle. As is common in that region, this was distilled on a Refrescadera still in a single pass. It is bright and lively on the palate with tropical fruits, some pepper, very soft smoke and a pleasant afterburn. This is full throttle Espadin!\u003c\/p\u003e","brand":"Mal Bien","offers":[{"title":"750 mL","offer_id":68184125309232,"sku":"A33","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0647\/6336\/files\/MalBienEspadin_AltaTension.jpg?v=1793136562"}],"url":"https:\/\/prizefighterbottleshop.com\/collections\/exceptional-espadin.oembed","provider":"Prizefighter Bottle Shop","version":"1.0","type":"link"}