Agua Mágica : Espadin Capon

Tasting characteristics and serving tips for Espadín Capón Agua Mágica

Tasting

Nose

On the nose, this mezcal reveals an intense and complex aromatic profile, marked by notes of fermented pineapple, palo santo, and citrus. Nuances of tropical fruit add an exotic dimension to the overall bouquet.

Palate

On the palate, the mezcal shows a rich, full-bodied structure with notes of white chocolate, lime zest, and eucalyptus. Its profile is defined by a lively peppery character and layers of tropical fruit. The finish reveals hints of bitter orange, grilled poblano pepper, and coffee bean.

Food and wine pairings

This mezcal at 45% ABV is best enjoyed at room temperature to fully appreciate its aromatic complexity and firm structure. Its peppery, fruity profile pairs particularly well with spicy dishes and grilled preparations.

Mixology

Espadín Capón is specifically crafted for mixology. It excels in Spicy Margaritas, Mezcal Negronis, and Oaxacan Old Fashioneds, where its rich structure and peppery notes perfectly complement the complex flavors of these cocktails.

Other characteristics

This artisanal mezcal offers a vibrant, pepper-forward profile dominated by tropical fruit. Its high alcoholic strength of 90 proof gives it a marked presence, ideal for standing up to other ingredients in cocktails.

An artisanal mezcal from Oaxaca crafted for cocktails

Agua Mágica, mezcal from Oaxaca, Mexico, was founded in May 2021 by Rafael Shin, a former beverage finance specialist, and remains under his leadership alongside Don Rogelio Juan Hernandez, a fifth-generation maestro mezcalero, as co-owner and producer. Based in San Juan del Río, an emblematic village of Oaxaca, the brand crafts an artisanal ensamble of espadín capón and tobalá agaves grown at high altitude on volcanic soils. Traditional production methods prioritize quality and sustainability, using a tahona, wild fermentation in pine vats, and double distillation in copper stills. Agua Mágica stands out for its philosophy of mindful drinking and strong social commitment, donating 5% of its profits to support family-owned palenques.

Espadín Capón: a high-altitude artisanal mezcal

Espadín Capón Agua Mágica is produced by Julio Juan, a sixth-generation mezcalero and son of Don Rogelio, in the region of San Juan del Río, Tlacolula, Oaxaca, a territory with more than 500 years of mezcal heritage. This artisanal mezcal is made from espadín capón agaves grown at 2,590 meters (8,497 feet) above sea level, harvested at 7 to 8 years of maturity.

The capón method and an exceptional terroir

The capón method consists of cutting the flowering stalk (quiote) before it blooms, redirecting the plant's energy and sugars back into the piña to obtain a sweeter, richer juice. The agaves are grown on an exceptional terroir composed of lithosol soils resting on 65‑million‑year‑old volcanic rock, which imparts pronounced minerality. The semi-arid climate with significant diurnal temperature swings and strong solar radiation, combined with sloped terrain and low water retention, encourages a high concentration of sugars.

Traditional artisanal production

Production follows ancestral artisanal methods: underground earthen pit roasting with white oak at higher temperatures and shorter cooking times, crushing with a traditional 500‑kilogram tahona, wild fermentation in 1,500‑liter pine vats with the indigenous microflora specific to the palenque, and double distillation in copper stills. The mezcal is then cut with natural mineral spring water from the surrounding mountains, adding a subtle saline touch.