Espadin - Aquilino Garcia Lopez
Aquilino’s family has been making mezcal for more generations then they can remember. He cultivates his Espadin in the hills above his palenque in the small village of Candeleria Yegole, located on the border of the Central Valley and Sierra Sur regions of Oaxaca. Yegole is an arid region of Oaxaca, yet sits on the confluence of two rivers. The dry environment, coupled with ample fresh water make it the ideal location for making mezcal.
Mezcal Vago - Espadin has a light aroma of sweet potatoes, citrus and flint. Its palate has hints of anise and plantains with a long pine and caramel finish.
Elote - Aquilino Garcia Lopez
The unique Mezcal Vago Elote - Between the normal second and an extra third distillation of our Mezcal Espadin, Aquilino naturally infuses the batch with roasted corn grown on his farm. The result is mezcal with a flavor that is truly the essence of Mexico. This recipe was created by Aquilino’s family and is available exclusively through Mezcal Vago.
Mezcal Vago - Elote has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. It has a prolonged finish loaded with mint and papaya.
Cuixe - Aquilino Garcia Lopez
Aquilino carefully selects only the ripest Cuixe for use in this unique mezcal. Cuixe is a wild growing sub variety of Agave Karwinskii that is indigenous to only a small area of Oaxaca and must be brought down the mountain one piña at a time by burro. We mix in about 10% Espadin to bring out the sweetness but not change the flavor.
The Mezcal Vago Cuixe has a roasted banana and acetone aroma. It has a mineral and pine needle body with a dry smoky finish.
Mexicano - Aquilino Garcia Lopez
Aquilino’s family has been making mezcal for more generations than they can remember. His palenque is located in the small village of Candeleria Yegole, on the border of the Central Valley and Sierra Sur regions of Oaxaca. Yegole is a relatively arid region of Oaxaca, yet sits on the confluence of two major rivers. Agave Mexicano is a wild, naturally growing agave. Aquilino hand selects each piña for its maturity and quality.
Mezcal Vago - Mexicano has a nose of peaches and cinnamon, a silky body, a well-balanced palate of ocean breeze and hot desert rocks with a finish of toasted vanilla and caramel.
Olla de Barro Tobalá -
Salomon Rey Rodriguez
Tio Rey crafts his mezcal in Sola De Vega, a region famous for its use of olla de barro (clay pots) for distillation. Salomon learned his art from his father and grandfather. He uses the traditional method of hand mashing the cooked agave and a century old fermentation vat, carved in one piece by his grandfather out of the heart of a single tree. Tobalá, the most sacred and respected agave, is told in tales and sung about in songs.
Mezcal Vago - Olla de Barro Tobalá has a mild pine nose. Its earthy, complex flavor is full bodied and has subtle hints of cloves and nutmeg.
Olla De Barro Ensamble -
Salomon Rey Rodriguez
Tio Rey crafts his mezcal in Sola De Vega, a region famous for its use of olla de barro (clay pots) in distillation. His palenque sits ideally on a fertile hill near a fresh mountain spring. His water source, rich soil and ancient methods yield rich and satisfying mezcals. Each unique blend of agaves he creates will have a different flavor. The blends include various amounts of Espadin, Mexicano, Coyote, Arroqueño and Sierra Negra. Each batch will be clearly labeled as to its content so we might learn a thing or two from this master.
Mezcal Vago - Olla de Barro Ensamble from Sola de Vega has a soft bouquet of pine needles and fertile earth. Its full body has an essence of charred cinnamon and finishes with notes of pumpkin and chestnuts.