All tagged olladebarro
Okay, Chicago! Y’all in the Second City have been asking, begging, and clamoring for your own special batch from Vago. You have been huge supporters for a while now and its time! The amount of enthusiasm for agave and the copitas you go put down deserve something epic. Something new. Something wild.
New York, you all are some agave freaks. We could not be where we are without you. As a thank you, and after the incredible response to our Blanco y Negra release last year, we have decided to hook up NYC with another, even smaller, extremely limited production bottling. This stunning 53 liter batch of 100% Mexicano (a. Rhodacantha) was produced by Salomón Rey Rodriguez (Tío Rey) in Sola de Vega, Oaxaca (16°28'44.72"N 96°57'42.80"W) in late 2015.
Vago’s newest Special Release allows us to explore just a small bit of the genetic diversity surrounding Santa María, Sola de Vega. Batch S-25-CBSN-15 was produced by Salomón Rey Rodriguez (Tío Rey) in Sola de Vega, Oaxaca (16°28'44.72"N 96°57'42.80"W). We bottled it as a thank you to our friends at Bi-Rite Liquors in San Francisco, California. Their focus on the people that farm and provide our food made us feel they were a great group to partner with for this release, as those same concepts tie-in so directly to our ethos as a brand.
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.
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”.
