Vago Mezcal Elote...$49.99
The unique Mezcal VAgo Elote - Between the normal second and an extra third distillation of our Mezcal Espadin, Aguilino 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.
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.
Vago Mezcal Espadin...$44.99
Aquilino's family has been making mezcal for more generations than they can remember. He cultivates his Espadin in the hills above his palenque in the small village of Candeleria Yegole, located on the boarder 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 amke it the ideal location for making mezcal. 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.
Vago Mezcal Tobala...$91.99
Vago Mezcal Cuixe...$79.99
Aguilino carefully selects only the ripest Cuixe for us in this unique mezcal. Cuixe is a wild growing sub variety of Agave Karwinskii that is indeigenous to only a small area of Oaxaca and must be brought down the mountain one pina at a time by burro. We mix in about 10% Espadin to bring ou the sweetness but not change the flavor. The Mexcal Vago Cuixe has a roasted banana and acetone aroma. It has a mineral and pine needle body with a dry smoky finish.
Vago Mezcal Mexicano....$79.99
Aquilano'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, on the border of the Central Valley and Sierra Sur regions of Oaxaca. Yegole is a relatively arid region of the Oaxac, yet sits on the confluence of two major rivers. Agave Mexicano is a wild, natrually gorwing agave. Aquilino hand selects each pina for its maturity and quality.
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.
Vago Mezcal Ensamble en Barro...$64.99
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, Arroqueno and Sierra Negra. Each batch will be clearly labels as to its content so we might learn a think or two from this master.
Olla de Barro Ensamble from Sola de Vega has a soft bouqet of pine needles and fertile earth. Its full body has an essence of charred cinnamon and finishes with notes of pumpkin and chestnut