Aquilino García produces exclusively for Vago. Espadín agave and Mexican agave take 7 to 9 years to mature and Aquilino is very careful using only mature agave. 1000 kilos are needed to produce around 100 liters of mezcal.

The Mezcal Vago Cuixe presents a roasted banana aroma, accompanied by a body with mineral tones and fresh pine with a dry smoked finish. Agave cuixe is a thin variety that has very fine pineapples and a floral aroma that shines through in mezcal.

Aquilino García produces exclusively for Vago. Espadín agave and Mexican agave take 7 to 9 years to mature and Aquilino is very careful using only mature agave. 1000 kilos are needed to produce around 100 liters of mezcal.

Vago Elote has a nose aroma full of smoked roasted corn. The body is sweet with wood tones and creamy layers of honey, green tropical fruit and smoky notes.

The mezcales made by Emigdio Jarquín are characterized by the area where the agave grows and the mezcal is made (Nanche, Miahuatlán). In addition, in the process of elaboration, laborious and artisanal, the agave roasts for 5-7 days, which is above the average, which gives it a smoker touch than usual.

At Vago Espadín the earthy notes shine in this mezcal, you really get a sense of the place when you try it. Its well-balanced smoky touch contrasts with the mineral and salty notes provided by the region where it is made. This mezcal pairs perfectly with fresh fish, sushi and oysters.

The mezcales made by Emigdio Jarquín are characterized by the area where the agave grows and the mezcal is made (Nanche, Miahuatlán). In addition, in the process of elaboration, laborious and artisanal, the agave roasts for 5-7 days, which is above the average, which gives it a smoker touch than usual.

The Vago Ensamble consists of the mixture of different types of mezcal distillations that Emigdio makes for Mezcal Vago. Although the labeling is the same, the percentages and varieties of agave vary. This makes each Vago Ensemble Edition unique.

The mezcales made by Emigdio Jarquín are characterized by the area where the agave grows and the mezcal is made (Nanche, Miahuatlán). In addition, in the process of elaboration, laborious and artisanal, the agave roasts for 5-7 days, which is above the average, which gives it a smoker touch than usual.

Vago Tobalá is made with agave Potatorum or Tobalá, one of the most precious and scarce varieties of mezcal that exist. “Toba” means maguey and “lá” means hot or aromatic, it is well known as “El Rey de los Mezcales”. This type of wild maguey is not easy to find since it is located in mountainous areas, often on rocky cliffs and slopes that are difficult to access.

Its small pineapples have a very high and concentrated starch content, which translates into very light in body but sweet and floral mescals.

Tío Rey grows many different types of agave on his property, Oaxaca. Use a different combination of agaves for each batch of Ensamble en Barro, depending on which agaves are ripe and which ones you think will combine best. Due to this technique, the proportion of agaves will never coincide between different batches.

Each batch of Ensamble en Barro is an individual work of art, with unique flavor profiles, where you can analyze different flavor variations along with different proportions of agave varieties. Although each batch is unique, they are generally rich, earthy, and full-bodied. The mineral and clay tones clearly define its style. The current lot is 80% Espadin and 20% Coyote.