Mezcal Vago Espadin by Emigdio Jarquin - 750ml
Regular price
$62.00
Oaxaca, Mexico 50.5%
Espadín Agave
By Emigdio Jarquin Ramirez
Each of Vago's unique mezcals are naturally made in a traditional palenque with no additives. On the front label of each bottle, all the information is there about who made it, what pueblo, what agave, details in the process, size of the batch, and more!
Emigdio distills outside of Miahuatlán de Porfirio Díaz. Miahuatlán is a historically important town in mezcal production as well as where both Aquilino and Tío Rey’s families emigrated from. Emigdio’s land is in the Nanche district of Miahuatlán de Porfirio Diaz, about 2 ½ hours directly South of Oaxaca City. The palenque sits at around 4,970 ft., among gently rolling hills and shallow arroyos in an arid climate. In the surrounding area grows Agave Espadín, Mexicano Verde, Tobalá, Tepeztate, Arroqueño, Pulquero, Madre Cuixe, and Bicuixe (Cuixe). He usually roasts his agave for 5-7 days, which is on the longer end of an average roast, and uses a cement tahona lined with rocks and pulled by mule to crush their agave.
Like all Vago mezcal, Emigdio’s goes through a simple sediment filtration through a tubular cellulose filter before bottling. The bottling is done by hand in Oaxaca City. The very light filtration is the only way the mezcal is affected between when it was made on the palenque and how it ends up in the bottle.
Espadín Agave
By Emigdio Jarquin Ramirez
Each of Vago's unique mezcals are naturally made in a traditional palenque with no additives. On the front label of each bottle, all the information is there about who made it, what pueblo, what agave, details in the process, size of the batch, and more!
Emigdio distills outside of Miahuatlán de Porfirio Díaz. Miahuatlán is a historically important town in mezcal production as well as where both Aquilino and Tío Rey’s families emigrated from. Emigdio’s land is in the Nanche district of Miahuatlán de Porfirio Diaz, about 2 ½ hours directly South of Oaxaca City. The palenque sits at around 4,970 ft., among gently rolling hills and shallow arroyos in an arid climate. In the surrounding area grows Agave Espadín, Mexicano Verde, Tobalá, Tepeztate, Arroqueño, Pulquero, Madre Cuixe, and Bicuixe (Cuixe). He usually roasts his agave for 5-7 days, which is on the longer end of an average roast, and uses a cement tahona lined with rocks and pulled by mule to crush their agave.
Like all Vago mezcal, Emigdio’s goes through a simple sediment filtration through a tubular cellulose filter before bottling. The bottling is done by hand in Oaxaca City. The very light filtration is the only way the mezcal is affected between when it was made on the palenque and how it ends up in the bottle.