Ramo de Rosas was founded in 1950 in Oaxaca Mexico, the heartland of Tequila production, their mezcals feature over 30 distinct tasting notes, a result of a meticulous production process. At every stage, they take their time to ensure exceptional quality. Starting with a Capon harvest, where they "lose" a year, allowing the agaves to mature fully. The agaves are then cooked at a low temperature, using 100% natural fermentation and slow-heat distillation.
Since 1950, they have honoured the Virgin of the Rosary, the patron saint of Santiago Matatlán, by throwing a bouquet of roses into the fire that cooks the agaves at the start of each new production. This tradition inspired the name of this mezcal.
At Ramo de Rosas, the Espadín agave for this mezcal is harvested using a technique called Capón. Rather than harvesting the agave at the usual seven years, the stems are cut off and the plants are left in the ground for an additional year, allowing sugars and minerals to concentrate in the core. After harvest, the agave is slowly cooked over five to six days, fermented in wooden barrels for eight days, and then distilled twice in copper pot stills. Vibrant notes of garden herbs with a hint of char, earthy anise, almonds, a touch of dried fruit.