The genetic “mother” of Tequila’s Blue Weber agave, Espadín typically takes 7 – 12 years to mature & is the most prolific species used in mezcal. Terroir and the maker’s...
Mezcal Vago Madrecuishe by Don Emigdio is quite indicative & may best represent his style. Native to the Miahuatlán valley, Madrecuishe (Agave A. karwinskii) typically matures in 15 to 18...
Each ensamble represents a unique blend of agave varietals that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which...
Using a base of Bat-Friendly Espadin, Too Rey infuses raisins, chocolate, cacao, local fruits, and farm-raised chicken breast into the second distillation, producing a mezcal that is chocolate-forward on the...
Using a base of Bat-Friendly Espadin, Don Emigdio’s Pechuga recipe consists of both farm-raised chicken and turkey breast along with cinnamon, orange, lime, and nisperos among other local fruits. Final...
Using a base Bat-Friendly Espadin, Don Joel uses a Pechuga recipe of local fruits, fresh corn, sugar cane, and farm-raised chicken breast, which are all added during the second distillation,...
Using a base of Bat-Friendly Espadín, Los Hijos’ Pechuga recipe consists of local fruits, almonds, raisins, chocolate and farm-raised chicken breast which are all added on the second distillation, giving...
Flavors of Wet Soil, Dried Stone Fruit, Salt, and Aged Cheese, with finish of Molasses, Honey, and Wet Grass - Changes with every Agave Blend. At Vago, we believe in...
Each of our unique mezcals is naturally made in a traditional palenque with no additives. On the front label of each of our bottles, all the information is there about...