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.
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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.
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.