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This mezcal is crafted in the rich, fertile Miahuatlán valley, remotely located a 2.5 hours’ drive south of Oaxaca City at 4,970 ft elevation. A wonderful expression of a saline and mineral-driven style that has become one of the most highly awarded mezcals in history.
”Joel Barriga produces his mezcals in the high desert oasis of Hacienda Tapanala. Don Joel takes a slightly deeper distillation cut, producing a rich profile resulting in one of the brightest, fruit-forward mezcals in Vago’s lineup.”
Each ensamble represents a unique blend that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which time, season and availability allowed.
‘Each ensamble represents a unique blend that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which time, season and availability allowed. TÍo Rey hand mashes the cooked agave with wooden mallets and distills in a series of clay pots resulting in a timeless ancestral mezcal.’
‘As corn & agave are the essence of rural Mexico, Elote celebrates the importance of both to our heritage, culture and daily life. The adding of another ingredient before final distillation is typical of a traditional celebration mezcal. Unique to our family, Elote is our celebration mezcal.’
‘This expression may best represent Emigdio Jarquín’s style. Native to the Miahuatlán valley, Madrecuishe (Agave A. karwinskii) typically matures in 15 to 18 years. This extraordinary mezcal has a beautiful tension between mineral, saline notes and cooked agave aromas.’
‘The Garcia family carefully selects each piña of Mexicano (Agave A. rhodacantha) which is native to the hills surrounding their palenque. This mezcal is one of the most elegant expressions they produce and shows their unique, refined style of distilling. The result is a well-balanced palate, honeycomb with notes of cinnamon and a characteristic mineral dry finish.”
‘This hand assembled mezcal is crafted from Espadin and has unique tasting notes: Dried stone fruit, Aged cheese, Molasses, Honey, Grilled pineapple, Caramel and slight funky flavor of wet foilage.’