Mas Mezcal

Follow Us

At Vago, we believe in walking away from the beaten path, losing ourselves in the hills, and searching out the extraordinary. We seek out small batch mezcaleros, who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca. Dust off a bottle and drink it in.

Recent Posts

Featured

Bat Friendly Pechuga Mezcal

Mar 6, 2023

Bat Friendly Pechuga Mezcal

Mar 6, 2023

Mar 6, 2023

E-17-T-19 Emigdio Tepeztate Bottle (1).png

Mar 16, 2021

Tech Sheets

Mezcal Vago Argonaut Private Selection

Mar 16, 2021

Tech Sheets

Mar 16, 2021

Tech Sheets

Vals NOLA Special Release Batch S-08-E-18

Feb 25, 2021

Tech Sheets

Vals NOLA Special Release Batch S-08-E-18

Feb 25, 2021

Tech Sheets

Feb 25, 2021

Tech Sheets

All tagged Mezcal Vago

Mar 16
Mar 16 Mezcal Vago Argonaut Private Selection

Francisco Terrazas

This special release of Tepeztate is an exciting collaboration with Argonaut Wine & Liquor in Denver, CO. With Vago Co-Founders Judah Kuper and Dylan Sloan having Colorado roots, it has always been a “home market” of sorts, with some of our biggest fans and best friends. Argonaut is no exception. We are very excited to share this special batch of 50 liters of Tepeztate from Emigdio Jarquín that we put aside to rest in glass for one year, allowing it to be designated as Madurado en Vidrio.

Vals NOLA Special Release Batch S-08-E-18

Feb 25

Feb 25 Vals NOLA Special Release Batch S-08-E-18

Francisco Terrazas

For our friends in New Orleans, we have got something special headed your way! A project two years in the making, we are very excited to announce this very special release in collaboration with our friends at VALS. This 100% Espadín mezcal was distilled by Tío Rey in November of 2018, then rested for six months in antique clay mezcalero cántaros that have been in Aquilino’s family for nearly 100 years. The entire 93-liter batch was then rested again in sealed glass garrafones for another year before being bottled. All 20 cases have just arrived in New Orleans and will ONLY be available to sip at VALS. We have always had a soft spot in our heart for New Orleans, and have been lucky to call many in that city our friends. The Vago family is very excited to share this special batch which combines the traditions of our original two families, Tío Rey’s and Aquilino’s, with our friends at VALS.

Introducing our Hijos de Aquilino Labels

Nov 18

Nov 18 Introducing our Hijos de Aquilino Labels

Francisco Terrazas

Mezcal Vago is proud to move to the next chapter in our story with the launch of Hijos de Aquilino. Since the passing of Aquilino earlier this year, his sons Temo and Mateo have been preparing to carry on the family tradition. Having spent their lives at Aquilino’s side, learning his methods and gaining the knowledge handed down through generations, they have spent the last few years taking on more of the distillation duties at the family palenque. With the launch of Hijos de Aquilino, Temo and Mateo are proud to work together to build on the legacy Aquilino left them.

Barril en Barro Batch S-18-B-19

Jul 8

Jul 8 Barril en Barro Batch S-18-B-19

Francisco Terrazas

NEW! RELEASE! ALERT!…. NEW! RELEASE! ALERT!

It has certainly been a minute since we did a special release for our good friends in California. In an effort to make up for it, we waited for something truly special, and undoubtedly, this 100% Barril en Barro from Tío Rey fits that bill. Produced in the fall of 2019, this new expression for Tío Rey was produced from what we typically would recognize as cultivated Madre Cuixe. At only 245 liters, this entire 50-case batch is currently landing on shelves and back bars in the Golden State. It is sure to be a bright spot in the summer sipping season.

Arroqueño en Barro Batch S-05-A-19

Sep 17

Sep 17 Arroqueño en Barro Batch S-05-A-19

Francisco Terrazas

For the first time in over two years, Tío Rey has released a batch of pure Arroqueño en Barro. Typically, Tío Rey can only harvest a couple of ripe piñas at a time, he occasionally has enough ripening at the same time to produce a batch of pure Arroqueño. One of the all-time favorites in the Vago lineup, his last batch is still talked about in mezcalerías around the country and traded on internet message boards. While the last batch was limited to less than 92 liters, this new batch is a bit larger, with 85 cases available.

Ensamble de Emigdio Batch E-02-CET-18

Jun 19

Jun 19 Ensamble de Emigdio Batch E-02-CET-18

Francisco Terrazas

Mezcal Vago is excited to release our first batch of ensamble from Emigdi Jarquín. For his inaugural 170-liter batch of ensamble for Mezcal Vago, Don Emigdio selected a blend of wild Cuixe, cultivated Espadín, and wild Tepezate selected from the Chamizal and El Pochotle plots near his palenque in El Nanche, Miahuatlán (16°23'51.4"N 96°33'03.5"W).

Mezcal Vago Pulquero Special Release

Jan 11

Jan 11 Mezcal Vago Pulquero Special Release

Francisco Terrazas

We’ve done small batch releases before, but it doesn’t get much smaller or more special than this 15 liter gem. It was distilled by the newest member of our family, Emigdio Jarquin in Nanche, Miahuatlan de Porfirio Diaz (16°39'78.7"N, 96°55'07.5"W). This mezcal is 100% Agave Pulquero harvested in the hills surrounding Emigdio’s palenque.

Mezcal Vago Espadín en Barro

May 5

May 5 Mezcal Vago Espadín en Barro

Francisco Terrazas

Most of Tío Rey’s mezcals are “ensembles” of different agave types. This mezcal, however, is made from 100% Agave Espadín. It is a great opportunity for Tío Rey to showcase the wonderful traits of Espadín through his ancestral production techniques

Mezcal Vago Tepeztate

May 4

May 4 Mezcal Vago Tepeztate

Francisco Terrazas

The Mezcal Vago Tepeztate is made by Aquilino García López at his palenque in Candelaria Yegolé, Oaxaca (16°29'41.36"N, 96°18'38.69"W). This mezcal is made from 100% Tepeztate and is wild harvested in the surrounding hills of the Yegolé region.

Mezcal Vago Ensamble en Barro

Mar 1

Mar 1 Mezcal Vago Ensamble en Barro

Francisco Terrazas

Tío Rey grows many different agave types on his property. He uses a different blend of different agaves for each batch of Ensamble en Barro depending on which agaves are ripe and what he thinks will meld well together. Because of this technique, the Ensamble en Barro is similar to a “field blend” in style, where the exact ratio of agave types in a batch will never be repeated.

Feb 24
Feb 24 Mezcal Vago Sierra Negra-Tepeztate

Francisco Terrazas

Agave Sierra Negra is a sub varietal of the Agave Americana family. It takes up to 25 years to mature. Sierra Negra is quite rare. It was widely cultivated many years ago but due to it’s producing very little seed or hijuelos and long times to mature it has been mostly abandoned in favor of Agave Espadín. Agave Tepeztate is part of the Agave Marmorata family and has a very distinct, erratic leaf structure. It produces beautiful quiotes at the end of it’s life cycle that flower a rich yellow before turning to seed. Tepeztate also takes as many as 25 years to mature. The Sierra Negra was cultivated and the Tepeztate was wild harvested for this batch.

Mezcal Vago Cuixe

Jan 5

Jan 5 Mezcal Vago Cuixe

Francisco Terrazas

The Agave Cuixe used for these batches is wild harvested in the surrounding hills of the Yegolé region. Mezcal Vago’s Cuixe is a connoisseur’s delight. The unique mouthfeel, flavor, and prolonged finish make it an outstanding and distinguished spirit.

Mezcal Vago Mexicano

Jan 5

Jan 5 Mezcal Vago Mexicano

Francisco Terrazas

Mezcal Vago’s Mexicano is a treat for connoisseurs. It has a great balance of spiciness and sweetness that is distinct to the Agave Mexicano. Aquilino’s techniques highlight these characteristics from the spicy aroma through a touch of sweetness on the finish. This mezcal has become renowned for it’s elegance and is beautiful sipped on it’s own. The hints of cacao, cinnamon, and vanilla make it a perfect digestif or pairing with dessert.

Mezcal Vago Tobalá

Dec 10

Dec 10 Mezcal Vago Tobalá

Francisco Terrazas

The Agave Tobalá is the most coveted in all agave. It is a small, difficult to cultivate agave, and has very distinct flavor characteristics. There are many references to the prized Tobalá in Oaxacan culture. Its Latin name is Agave Potatorum.

Dec 5
Dec 5 Mezcal Vago Madre Cuixe

Francisco Terrazas

The entire Mezcal Vago Madre Cuixe batch was sold to The Henry Wine Group in California in July Of 2014. Most of the bottles eventually went to on premise accounts throughout California who have shown their love for Mezcal Vago products. If you want to try this unique mezcal, you will have to go find it!

Mezcal Vago Elote

Dec 4

Dec 4 Mezcal Vago Elote

Francisco Terrazas

This mezcal is unique to Aquilino’s family. Corn and Agave are the staples of Mexico. The Mezcal Vago Elote represents the true essence of Mexico.

Mezcal Vago Espadín

Nov 30

Nov 30 Mezcal Vago Espadín

Francisco Terrazas

A mezcalero’s mezcal made from Agave Espadín tells a lot about that mezcalero’s style and craftsmanship. Because specific notes can’t be attributed to different agave types, the characteristics of a mezcal Espadín can be very indicative of the hand of the maker. Mezcal Vago is particularly proud of Aquilino’s Espadín and feel it expresses the style of his family heritage and home region.

Nov 21
Nov 21 Our Labels

Francisco Terrazas

Production Process

Aug 5

Aug 5 Cobre y Barro

Francisco Terrazas

This unique batch of mezcal was made by master mezcalero Aquilino García Lopez in the town of Candelaria Yegolé, Oaxaca. The three types of agave used are 50% Espadín, 25% Tepeztate and 25% Cuixe. The agave was roasted in an earthen pit for two and half days, ground with a stone wheel, fermented for 8 days in open wooden vats and twice distilled in a 250 Liter copper pot still. The mezcal was then rested for 31 days in antique clay cántaros. The entire 101 liter batch was purchsed by our dear friends at The Pastry War in Houston, Texas.

Producer: Salomón Rey Rodriguez

Dec 4

Dec 4 Producer: Salomón Rey Rodriguez

Francisco Terrazas

Production Process

The palenque and agave fields of Salomón Rey Rodriguez or “Tío Rey” (Uncle Rey) are located in the famous Mezcal region Sola de Vega. This town is the most famous spot in the world for Agave Tobalá. The region distills almost exclusively using clay pots “Olla de Barro”.