Gold Medal at the Brussels World Competition

Essence of Oaxaca: Elegance and Depth in Artisanal Mezcal Crafting

"Discover a Symphony of Flavors: Handcrafted Spirits with a Legacy of Passion and Purity"

ESPADÍN JOVEN 8 YEARS

"Elegance and Depth in Every Artisanal Sip"

  • 700 ml
  • 42% ABV
The agaves are cooked for 6 days at low temperature, which helps avoid an overly pronounced smoky flavor and opens the door to a range of subtle notes, both mineral and herbaceous, with a slightly citrusy (mandarin) dominance. The palate is round and pleasant, with an elegant finish of berries and peppery notes.

Espadín Capón 9 years

"Timeless Craft, Complex Flavors in Every Bottle"

  • 700 ml
  • 45% ABV
These agaves are cultivated using the “Capón” method, an almost extinct harvesting technique that involves leaving the agave in the ground for an additional year after flowering, with the stalk cut. The result is a complex, colored distillate with pronounced minerality, notes of dried fruits, and sweet herbs.

Tobalá Capón 12 years

Wild Elegance: Fruity Aromas with Vanilla Finish

  • 700 ml
  • 45% ABV
These agaves are also cultivated using the “Capón” method, just like our signature Espadín, which, in the case of a wild agave like Tobalá, adds even more complexity. This Tobalá is distilled after 12 years of maturation. It presents a fruitier profile, highly aromatic, and with very little smokiness. Exceptional length on the palate with final notes of vanilla.

Espadín Capón 9 years

"Patience Perfected: Floral Notes with Chocolatey Grace"

  • 700 ml
  • 45% ABV
This Cuixe variety is an agave that reaches maturity after 16 years, which is 5 more than a regular Cuixe. Consequently, it presents an extremely complex profile, combining terroir and white flowers, as well as hints of red fruits in a subtly chocolatey finish.
 

What makes us different
Ramo de Rosas is a range of elegant, low-smoke mezcals from the mountains of Oaxaca, Mexico.
All 4 mezcals are single-producer, from 2 villages called Matatlán and Ocotepec.
Every time we start a new batch, we burn a bouquet of roses (“Ramo de Rosas” in Spanish) in honour to the Virgin of the Rosary, our patron saint.
This 70-year old tradition gave its name to our mezcal.

Our History: A Legacy of Spirits

"Harmony of Heritage: The Artisanal Spirit of Oaxaca"

The “capón” technique
Ramo de Rosas is one of the few brands that still uses the ancient “capón” technique. This harvesting method involves leaving the agave in the ground for an additional year after cutting the stalk (the “quiote”), instead of starting production immediately.
This more complex and costly technique allows the “piña” (the core of the agave) to concentrate nutrients, minerals,
and sugars during these 12 months of sap ascent, as the sap can no longer reach the flower. This process results in a much more complex, expressive, and elegant final product.
 
The name Ramo de Rosas
Since 1950, as a tribute to the Virgin of the Rosary, the patron saint of Matatlán, we burn a bouquet of roses (“ramo
de rosas” in Spanish) in the fire that cooks the agaves every time we start a new production. This tradition gave itsname to our mezcal, Ramo de Rosas. Today, we continue this tradition by burning rose petals every time Ramo de Rosas is served

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