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 castrated for six to nine months. Once roasted and mashed, nitrogen-rich
tepehuaje bark, a type of oaktree, is added into concrete tanks with spring water to help stabilize the fermentation during the cold weather experienced at such high elevation. This process produces a satisfyingly sweet spirit resembling hard candy with a savory, creamy texture on the palate.

This Espadín Capón sees the quiote stalk cut and left to concenrates sugars for up to 9 months. Pit cooked and then milled by hand with wooden mallets and fermented in stone tanks with spring water and Tepehuaje bark for activation and stablisation during cold temperatures. Finally double distilled in clay pots.