Vago Mezcal 70cl - Espadín - Emigdio Jarquín

Vago Espadín is made by mezcalero Emigdio Jarquín Ramirez. Emigdio usually roasts his agave for 5-7 days, which is on the longer end of an average roast. He then lets it rest in the sun to cool for one to two weeks. He uses a refrescadera still, which is a specialised bit of kit that is commonly used in the Ejutla/Miahuatlan region of Oaxaca. The refrescador still looks similar to a copper alembic still but with a stainless steel cylinder surrounding it. This cylinder is then filled with water, allowing it to cool the upper part of the still. This upper chamber acts as a condenser and sends the alcohol vapour back down into the boiler before being heated again and passing out of the still and into the condensing coil. This method essentially allows for two distillations during a single pass through the still. ABV is then adjusted by using colas that have been rested with distilled water in order to preserve taste and mouthfeel.

Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico. He fell in love with the nurse who treated him. Her father, Aquilino Garcia, was a sustenance farmer who also produced mezcal. Judah and Aquilino, along with Judah’s longtime friend Dylan Sloan, launched Mezcal Vago. In 2013, their first exported bottles arrived in Texas. Each of their mezcals is produced naturally in a traditional palenque with no additives. The brand aims to empower both the master craftsmen with a celebration of their art. Also, the consumer gives them the knowledge they need to find a great mezcal. The brand plants 3 agaves for every single agave they harvest. Their goal is to end the use of wild agave by 2025 for most of their releases.

In 2017, Mezcal Vago began using different colour labels for their different mezcaleros. Emigdio Jarquin (blue label) distills in copper with refrescador. Aquilino and Joel Barriga (tan and gold labels respectively) distil in copper. Tio Rey (red label) distils in clay pots. All their mezcaleros use different water sources and make different distillation cuts.

Aroma: banana candy, minerals, cracked black pepper, caramel, roasted bell peppers

Palate: sweet, mineral, vanilla, caramel, fruity, light smoke, rich oily mouthfeel, medium finish that is nicely balanced 

ABV: 50.2%