Mezcal Vago

Mezcal is the next big thing for 2015. Here in Manchester, the category awareness has grown and specialist bars and restaurants have popped up to bring Mezcal to the public. One of the more interesting brands to hit the category here in the UK, is Mezcal Vago.

This specific Mezcal has been created by Aquilino García López and his family (Aquilino is the father-in-law of Mezcal Vago’s co-founder, Judah Kuper) for many a generation (the start date is lost in time) within the small village of Candeleria Yegolé on the border of Central Valley and Sierra Sur regions of Oaxaca in Mexico. Candeleria Yegolé is known to be an arid region of Oaxaca, making the conditions perfect for making Mezcal, especially with the close proximity of the confluence of two rivers.

Aquilino uses a traditional stone tahona to grind the cooked agave. a method that can take a couple of weeks if grinding a full oven of agave. Once ground down, the agave and its released juices are placed together into fermentation vats that are made of pine and can hold up to 1000 litres. The cooked agave and natural water ferment from the natural airborne yeasts in the air.

Now lets dive into each of the expressions, all created with hand care and attention –

Mezcal Vago Espadin – 51%

Twice distilled within copper pot stills using 100% Espadin agave and certified Joven (young) in age. Ripe on the nose with a slight smoke aroma coming through followed by light citrus. Ripe agave flavours upon the palate, with hints of anise and dry pine and a lingering caramel on the finish.

Mezcal Vago Elote – 52.1%

Twice distilled within copper pot stills using 100% Espadin agave, infused with Elote (toasted corn) and certified Joven in age. Plenty of expected corn on the nose alongside rich, sweet honey. A developing spice on the palate, dry, with plenty of corn green fruit and a good kick of smoke on the finish.

Mezcal Vago Ensamble en Barro – 50.3%

Crafted by Tio Rey in Sola De Vega. Twice distilled within Olla de Barro (clay) stills using 54% Espadin, 36% Coyote and 10% Cerrudo agave’s and certified Joven in age.
Soft pine needle aromas on the nose, with earthy notes present too. Full bodied with flavours of charred cinnamon and finishes with notes of pumpkin and chestnuts.

Mezcal Vago Mexicano – 49.4%

Twice distilled within copper pot stills using 90% Mexicano and 10% Espadin agave and certified Joven in age. Plenty of agave notes on the nose combined with light peach and dry spice. Notes of oak creating a slight smoky experience on the palate, with a lively spice, vanilla, caramel combination for the finish.

Some fantastic expressions here, and are perfect for sipping any day of the year. With a very local, hand produced feel to them, you expect to be surrounded by the hills of Oaxaca when drinking Mezcal Vago, but I’m sure with friends will be just as fine in your local bar, as currently there seems to be no UK stockist. I’ll keep you updated on this as this is most definitely a brand to experience.

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.