Produced in the high desert oasis of Hacienda Tapanalá, Don Joel uses natural spring water during fermentation and takes a slightly deeper distillation cut, resulting in the brightest, fruit-forward mezcals in Vago’s lineup, with... Read More
From Nanche, Miahuatlán, Oaxaca. Measetro Emigdio Jarquin uses cultivated Espadin that is between 8 and 12 years of age. Pressing is done by tahona and fermentation takes place in pine wood vats for 1-3 days. It then gets double... Read More
