Aromas include roasted and green peppers with fruit (berries, stone fruit, banana) and baking spice. Flavors feature fruit (strawberry, mango, apple banana) spice cake, brown sugar, custard, and mineral notes. The overall impression... Read More
This Pechuga de Mole Poblano is exceptionally polished with aromas of peppery spice, baked pears, various nuts, milk chocolate, apples, cinnamon and salinity. The palate offers the unmistakable flavor and texture of mole. Mole... Read More
Mezcal produced in Miahuatlán, Oaxaca
Maestro Mezcalero Felipe Vazquez Reyes
100% Arroqueño (Agave americana)
Cooked in a conical earthen oven and crushed using a traditional stone tahona mill
Fermented in open-air... Read More
Distilled in 2009, this Espadín lacks the volatility often associated with mezcal, and speaks of citrus and tropical fruit. Light on its feet with beautiful sugar, acid and levity.
Minerality, papaya, mango, citrus zest, slate and some light plasticity bring a complex bouquet of savory and fruit forward notes that are incredibly drinkable.
Eduardo set aside a high proof blend of Espadin cuerpo (body) and puntas (heads), a mix he refers to as punteado, which he generally would use as a base spirit that would later be proofed down with colas (tails). We were able... Read More
An otherworldly nose that you can’t stop indulging in: fermented mango, seagrass, smoked peppered beef, fish sauce, lime flower, and paprika come to mind. Clean, mineral, and smoky on the palate – all within balance... 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
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
