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
There are subtle notes of smoky and citrus in the nose.Your first sip will deliver fresh agave, ripe citrus and floral notes that harmoniously linger. The finish will present a light smoke and bright agave notes.... Read More
Madre has a hint of smoke, with a sweet fragrance. Herbal notes of sage, earth, and minerals appear on the tongue, with a lingering floral finish. Madre Mezcal is made with 70% maguey Espadin and 30% maguey Cuishe (agave Karwinskii).... Read More
Mezcal produced in Río Golea, San Pedro Quiatoni, Oaxaca
Maestro mezcalero Celso Luis Santiago
100% Espadín (Agave angustifolia)
Plants mature between 6–10 years, cross-cultivated using indigenous milpa-style... Read More
