Capon style (often used in mezcal), is when they let the quiote stalk shoot up, and they either cut it or let it fall to the ground, BUT they do not uproot the agave piña. They leave it in the ground for quite a long time, so the sugars continue to drip down into the heart of the agave while it's still in the ground, adding a concentrated sugary dimension to the agave. This Japanese sake yeast added a whole new dimension and flavor profile. It was so sweet, soft, fragrant and flavorful. You would never know this was a high proof Blanco. They're considering producing it, and they asked for your input, please leave comments.
Capon style (often used in mezcal), is when they let the quiote stalk shoot up, and they either cut it or let it fall to the ground, BUT they do not uproot the agave piña. They leave it in the ground for quite a long time, so the sugars continue to drip down into the heart of the agave while it's still in the ground, adding a concentrated sugary dimension to the agave.
This Japanese sake yeast added a whole new dimension and flavor profile. It was so sweet, soft, fragrant and flavorful. You would never know this was a high proof Blanco. They're considering producing it, and they asked for your input, please leave comments.
Very interesting, I’d love to try it!
Sounds very interesting!
Heck yea I am interested! Make it!
Very interesting! Maybe even try to make some that's cloudy/unfiltered (like some sakes).
Sounds interesting I would buy a bottle
Oh, I would like to try this. How could we get some?
As we mentioned, it's just experimental right now, and not being sold