Emigdio Jarquín's palenque is based in Miahuatlan among the rolling hills two and a half hours due south of Oaxaca City. A specialist in the Espadín varietal of agave, he roasts the piñas for 5-7 days, which is on the longer side compared to other mezcaleros in the region. After crushing the agave with a large cement tahona, Emigdio distills in a 300L copper refrescador, similar to a copper alembic still, which essentially allows for two distillations in the same pass. Mezcal Vago has been on a decade-long tear and the brand has become a force among mezcal fans. With the addition of Emigdio to their stable of mezcaleros, Vago's future looks very bright.
Jumps out of the glass with lime zest, passion fruit and pineapple flavors on a clean, mouthwatering and juicy frame, while hints of fresh herbs, including lemon thyme, and a dash of sea salt emerge on the finish.
Made by mezcalero Aquilino Garc?a L?pez in Oaxaca, Mezcal Vago Elote takes two Mexican staple products: corn and agave. It is produced from Espadin agave, and the 100% agave spirit is then infused with toasted corn. Traditionally, this type of mezcal woul...