Mezcal Vago Ensamble en Barro

Tío Rey grows many different agave types on his property.  He uses a different blend of different agaves for each batch of Ensamble en Barro depending on which agaves are ripe and what he thinks will meld well together.  Because of this technique, the Ensamble en Barro is similar to a “field blend” in style, where the exact ratio of agave types in a batch will never be repeated.

 

Mezcal Vago Cuixe

The Agave Cuixe used for these batches is wild harvested in the surrounding hills of the Yegolé region. Mezcal Vago’s Cuixe is a connoisseur’s delight. The unique mouthfeel, flavor, and prolonged finish make it an outstanding and distinguished spirit.

Mezcal Vago Mexicano

Mezcal Vago’s Mexicano is a treat for connoisseurs. It has a great balance of spiciness and sweetness that is distinct to the Agave Mexicano. Aquilino’s techniques highlight these characteristics from the spicy aroma through a touch of sweetness on the finish.   This mezcal has become renowned for it’s elegance and is beautiful sipped on it’s own.  The hints of cacao, cinnamon, and vanilla make it a perfect digestif or pairing with dessert.

Mezcal Vago Tobalá

The Agave Tobalá is the most coveted in all agave. It is a small, difficult to cultivate agave, and has very distinct flavor characteristics. There are many references to the prized Tobalá in Oaxacan culture. Its Latin name is Agave Potatorum.

The entire Mezcal Vago Madre Cuixe batch was sold to The Henry Wine Group in California in July Of 2014.  Most of the bottles eventually went to on premise accounts throughout California who have shown their love for Mezcal Vago products.  If you want to try this unique mezcal, you will have to go find it!

Mezcal Vago Espadín

A mezcalero’s mezcal made from Agave Espadín tells a lot about that mezcalero’s style and craftsmanship.  Because specific notes can’t be attributed to different agave types, the characteristics of a mezcal Espadín can be very indicative of the hand of the maker.  Mezcal Vago is particularly proud of Aquilino’s Espadín and feel it expresses the style of his family heritage and home region.

Cobre y Barro

This unique batch of mezcal was made by master mezcalero Aquilino García Lopez in the town of Candelaria Yegolé, Oaxaca. The three types of agave used are 50% Espadín, 25% Tepeztate and 25% Cuixe. The agave was roasted in an earthen pit for two and half days, ground with a stone wheel, fermented for 8 days in open wooden vats and twice distilled in a 250 Liter copper pot still. The mezcal was then rested for 31 days in antique clay cántaros. The entire 101 liter batch was purchsed by our dear friends at The Pastry War in Houston, Texas.