RAMO DE ROSAS

Ramo de Rosas creates exceptional mezcals in Oaxaca, using the rare and ancestral “Capón” technique. This method, passed down through generations, extends the maturation process by an entire year. The agave is left to die standing, allowing its sugars to concentrate naturally, resulting in a spirit with deeper, more intense aromas. The piñas are

then roasted slowly for six days, a crucial step that softens the smoky notes and unveils a rich, complex aromatic palette. This meticulous craft process, combining tradition and expertise, gives birth to a mezcal of remarkable elegance, where authenticity and refinement blend for an unparalleled sensory experience.