Handcrafted on a tropical hillside surrounded by fruit trees and rose bushes in the village of Santa Maria Albarradas. Naturally fermented and twice distilled in wood fired copper stills. Nose of red Berries, mango, and other funky, overripe fruits, with some earth and minerals, vanilla, brine, and cinnamon. The palate is much of the same fruitiness, with some mild smoke, salinity, and a creamy finish. Bottled at 48% abv.
Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fies...
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Vago Espadin en Barro is made by Salomon "Tio Rey" Rodriguez in Sola de Vega, which is an area that is steeped in history of clay pot distillation....
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LOT S-19-EBCSNM-20; 85% Espadin, 6% Barril, 4% Coyote, 4% Sierra Negra, and 1% Mexicano. The Mezcal Vago Ensamble en Barro is made by Salomon Rey R...
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Victor and his son Emanuel are the 3rd and 4th generations of the Ramos family to produce mezcal in the Miahuatlán District of Oaxaca, an area famo...
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Don Ciro has been distilling agave spirits longer than most mezcaleros have been alive. His grandson Javier, on the other hand, is relatively new t...
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