NETA Collection

Sale price$449.00
• 750mL

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This set brings together two exceptional expressions from Neta: the Bicuixe Capon + Espadin Capon Juan and the Espadin Capon Ramon. Both are bottled at 94.4 proof and crafted from capon agave, a plant allowed to mature past its prime flowering stage before harvest, lending each spirit uncommon depth and character.


Tasting them side by side reveals just how much terroir and producer touch can shape the same raw material. Juan moves from candied citrus and melon into peppery heat, while Ramon opens with tropical brightness before settling into something richer and more savory. Together, they make a compelling case for why Neta has become one of the most respected names in small-batch mezcal.



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Location: Logoche, Oaxaca
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NOM: 142
NETA works closely with over twenty small, family producers from the southern valleys and hills of Miahuatlán, Oaxaca, many of whom are members of the cooperative Grupo Productor Logoche. Situated at the southern tip of the Central Valleys and the foot of the Sierra Madre del Sur mountains, the area is renowned for the strong character of its people, its diverse landscapes, and the rich agricultural and culinary traditions that have been maintained throughout generations. As such, the region has preserved its reputation for producing some of the finest spirits in Mexico. Each production is unique and bottled at still-strength by members and family members of the co-op and the quantity produced is relative to the number of agaves cooked in an oven and their respective yield.
Map of Oaxaca, Mexico, with Logoche marked
LOCATION

Logoche, Oaxaca

Map of Oaxaca, Mexico, with Logoche marked

Logoche is a Zapotec farming community of about 110 people in the municipality of San Luis Amatlán, in the Miahuatlán district. It lies where the southern edge of Oaxaca's Valles Centrales meets the foothills of the Sierra Madre del Sur, in a semi-warm climate. Alongside subsistence farming, mezcal is one of the main ways families make a living, and most producers keep their own agave nurseries. Harvesting and roasting agave in conical earthen pits are often shared work, done through tequio, the community's tradition of mutual aid.

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