Tepanal Espadin Capon is produced by mezcalero Rafael “Rafa” García Aragon in Santa María Sola de Vega, Oaxaca. Before harvest, the agaves used in this mezcal had their quiote cut, stopping reproduction of the plant, and concentrating the sugars in the heart of the plant. Once harvested, the agaves were roasted in a pit oven, fermented for 5-7 days in cypress tanks with open air yeasts, milled by mechanical shredder, and double distilled in small clay pots.