AGUA MAGICA MEZCAL ESPADIN CAPON

Agua Mágica is made in San Juan del Río, Oaxaca, in partnership with fifth-generation maestros mezcaleros Rogelio Juan Hernández and his son Julio. Capón processing — cutting the quiote before the agave flowers — redirects the plant's energy back into the piña, concentrating sugars. The Espadín agaves are roasted in banana leaf-lined earthen pits, crushed by stone tahona, fermented with local river water, and distilled in copper pot stills. The result is roasted agave sweetness up front, subtle smoke, dried herbs, and a mineral finish.