Fermentation

Fermentation

Francisco Terrazas
Production Process

This is the first in a series of in-depth posts that hope to shed light on the process and culture of mezcal. While we have spent a great deal of time researching these processes, we also understand that there are many different styles and traditions in mezcal culture. It is one of the reasons we love it so dearly. These pieces are in no way intended to be dogmatic, but rather conversation starters. Please feel free to ask questions if you are just starting down the rabbit hole, correct us or comment if you have experiences that have shown you otherwise. These are hopefully ways for people that cannot spend their days traipsing through the Sierra visiting maestros to share ideas and learn different customs from throughout the mezcal heartland. 

Mezcal Vago Pulquero Special Release

Mezcal Vago Pulquero Special Release

Francisco Terrazas
Tech Sheets

We’ve done small batch releases before, but it doesn’t get much smaller or more special than this 15 liter gem. It was distilled by the newest member of our family, Emigdio Jarquin in Nanche, Miahuatlan de Porfirio Diaz (16°39'78.7"N, 96°55'07.5"W). This mezcal is 100% Agave Pulquero harvested in the hills surrounding Emigdio’s palenque.

Mezcal Vago Bien Picado

Mezcal Vago Bien Picado

Francisco Terrazas
Tech Sheets

The term Bien Picado is one you hear occasionally when visiting palenques in Oaxaca. When Maguey is ripe it starts to sprout its quiote. When the quiote is about a meter high they chop it off so that the sugars stay in the plant. Almost immediately after being cut the bugs called picudos which are the adult form of the gusano de maguey begin to attack the plant. Picado can mean “bitten”, hence the term Bien Picado meaning “bitten up”

Mezcal Vago Espadín en Barro

Mezcal Vago Espadín en Barro

Francisco Terrazas
Tech Sheets

Most of Tío Rey’s mezcals are “ensembles” of different agave types.  This mezcal, however, is made from 100% Agave Espadín.  It is a great opportunity for Tío Rey to showcase the wonderful traits of Espadín through his ancestral production techniques

Mezcal Vago Tepeztate

Mezcal Vago Tepeztate

Francisco Terrazas
Tech Sheets

The Mezcal Vago Tepeztate is made by Aquilino García López at his palenque in Candelaria Yegolé, Oaxaca (16°29'41.36"N, 96°18'38.69"W).  This mezcal is made from 100% Tepeztate and is wild harvested in the surrounding hills of the Yegolé region.    

Mezcal Vago Blanco y Negra

Francisco Terrazas
Tech Sheets

These agave varietals are quite large and can take an extraordinary amount of time to mature. The Agave Blanco used for this batch was planted by Tio Rey’s grandfather 45 years ago!  Tio Rey has been watching these plants grow on his property since he was 10 years old.  The Sierra Negra takes anywhere from 10 to 25 years to mature and has a slightly higher sugar content. The higher sugar content enabled a better fermentation and a touch more yield.

Mezcal Vago Tobalá en Barro

Mezcal Vago Tobalá en Barro

Francisco Terrazas
Tech Sheets

The Mezcal Vago Tobalá en Barro is our most prized Mezcal. The combination of 17 year old Tobalá plants with the ancient Olla de Barro techniques of Tío Rey result in an unbelievably unique spirit. The elegance of Tio Reys mature, cultivated Tobalá coupled with the earthy, minerality of the Olla de Barro distillation produces a complex and deep flavor and body.  Add the hand of Tío Rey and his unique spring water and the result is magical.  Turning heads in aficionado communities around the world, this spirit is in a class of its own.

Mezcal Vago Coyote en Barro

Mezcal Vago Coyote en Barro

Francisco Terrazas
Tech Sheets

This batch was made from 100% Agave Coyote, which is a rarity in the mezcal world.  Not as rich and complex as some of Tío Rey’s other mezcals, the Mezcal Vago Coyote en Barro is approachable and delicate, yet still retains the classic Olla de Barro style.  It is also a great way to become more familiar with the less common Agave Coyote and it’s unique characteristics.

Mezcal Vago Ensamble en Barro

Mezcal Vago Ensamble en Barro

Francisco Terrazas
Tech Sheets

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

Mezcal Vago Cuixe

Francisco Terrazas
Tech Sheets

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 Mexicano

Francisco Terrazas
Tech Sheets

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

Mezcal Vago Tobalá

Francisco Terrazas
Tech Sheets

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.

Mezcal Vago Madre Cuixe

Francisco Terrazas
Tech Sheets

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

Mezcal Vago Espadín

Francisco Terrazas
Tech Sheets

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

Cobre y Barro

Francisco Terrazas
Tech Sheets

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.

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