Mas Mezcal

Aug 17

Aug 17 Ensamble de Aquilino A-10-CTE-16

We were incredibly humbled by the overwhelming response to our previous batch of ensamble from Aquilino, or "Curry-30," as it became affectionately known. However, we were not anticipating the number of hearts that would be broken when people realized that it was released exclusively in the East Bay of Northern California. We decided to be a bit more democratic with our next ensamble; a triple-agave blend produced by Aquilino García López at his palenque in Candelaria Yegolé, Oaxaca (16°29'41.36"N, 96°18'38.69"W). It was produced in early summer 2017 from a 48/28/23 blend 803 kg of wild Cuixe, 472 kg of wild Tepeztate and 380 kg of cultivated Espadín, which yielded just 172 liters of explosive awesomeness.

Jan 5

Jan 5 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.

Dec 5
Dec 5 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!

Aug 5

Aug 5 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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March 16, 2021

Mezcal Vago Argonaut Private Selection

This special release of Tepeztate is an exciting collaboration with Argonaut Wine & Liquor in Denver, CO. With Vago Co-Founders Judah Kuper and Dylan Sloan having Colorado roots, it has always been a “home market” of sorts, with some of our biggest fans and best friends. Argonaut is no exception. We are very excited to share this special batch of 50 liters of Tepeztate from Emigdio Jarquín that we put aside to rest in glass for one year, allowing it to be designated as Madurado en Vidrio.

February 25, 2021

Vals NOLA Special Release Batch S-08-E-18

For our friends in New Orleans, we have got something special headed your way! A project two years in the making, we are very excited to announce this very special release in collaboration with our friends at VALS. This 100% Espadín mezcal was distilled by Tío Rey in November of 2018, then rested for six months in antique clay mezcalero cántaros that have been in Aquilino’s family for nearly 100 years. The entire 93-liter batch was then rested again in sealed glass garrafones for another year before being bottled. All 20 cases have just arrived in New Orleans and will ONLY be available to sip at VALS. We have always had a soft spot in our heart for New Orleans, and have been lucky to call many in that city our friends. The Vago family is very excited to share this special batch which combines the traditions of our original two families, Tío Rey’s and Aquilino’s, with our friends at VALS.