The Partida family grows their Ixtero Amarillo (Agave rhodacantha) to a reasonably consistent maturity of around 12 years; the agave is then cut in the capón style and allowed to continue saturating sugars in the field for a mind-boggling 4 years further. The resulting mezcal is drier, with more layers of herbs and spice, than much of the family’s output from Agave angustifolia. Miguel claims this variety is his favorite to drink.