Victor and his son Emanuel produced this batch using Tobala Capon from the mountain town of Santa Lucia. Tobala capon is very rare and not commonly done. Tobala in most cases yields a very limited amount of liquid that is already highly complex. The process of ‘Capon’ is an additional technique done prior to harvesting the agave. When the plant reaches its maturity (its highest sugar content) it begins to grow a stalk that flowers, called a quiote in Spanish. The stalk and flowering consume a massive amount of energy and can grow up to 20 feet in height. By cutting the stalk you can re-direct this energy into the heart of the agave (the piña). Redirecting this energy allows the liquid yield to increase and increase flavour and complexity. Typically the capon agave is left for another 6-12 months in the ground.

The Tobala is cooked in a 13 tonne pit for 6 days with heat fuelled by a mix of Encino and Mesquite wood. After cooking the Tobala is immediately milled by tahona. Fermentation occurs in Sabino timber tanks (Taxodium Mucronatum) for 3-8 days. Well water is added and then distilled twice in 275-litre copper pot stills with refresacadera and further adjusted with puntas and colas (heads and tails)