There are natural yeasts floating in the air all around us at all times. Every micro-environment contains yeast varietals that thrive in that particular area.
Historically food, wine, and beer were all fermented naturally from these airborne yeasts. Different yeasts lend to creating different flavors. Many famous producers credit their native yeasts for their distinct products. This is evident from Lambic beers from Belgium, Syrah wines from Rhone, Sourdough bread from San Francisco, to traditional mezcals from Oaxaca.
In mezcal production, yeast is used to ferment the mosto (cooked agave and water) before distillation. Traditional mezcals are naturally fermented, meaning the mezcaleros allow the airborne yeasts that exist in that area to ferment the mosto, never adding additional yeast, accelerants, or chemicals.
The results from natural fermentation are many. Fermentation generally takes longer, and results in a more robust flavor in the mosto. Because tradional mezcal is made from wild yeasts, there is less conformity within the industry. Naturally fermented mezcals are not homogenized, like mass produced spirits, and have more flavor variety from region to region.
Mezcal Vago includes the location of fermentation on its front label. This helps educate the consumer and allows the connoisseur to attribute flavors to airborne yeasts within a region.
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.