Vago Mezcal
At Vago, we believe in walking away from the beaten path,
losing ourselves in the hills, and searching out the extraordinary. We seek out small batch mezcaleros, who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca. Dust off a bottle and drink it in.
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2 products
─ Behind the Brand ─
About Vago Mezcal
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 who made it, what pueblo, what agave, details in the process, size of batch and more.
This is connoisseur mezcal. We aim to empower both the master craftsmen with a celebration of his art, and also the consumer by giving them the knowledge they need to find a great mezcal. All of our mezcals are joven (young) and clear, exactly as our mezcaleros have been crafting them for generations.
Ensemble
NOM: O188X
Mezcalero: Salomon "Tio Rey" Rodriguez
Location: Sola de Vega, Oaxaca
Agave: Americana, Angustifolia, Karwinskii, Marmorata, Potatorum, Rhodacantha
Cooking: Roasted underground during 3-5 days
Milling: Hand
Fermentation: wooden tanks
Distillation: Clay Pot
Elote
NOM: O188X
Mezcalero: Mateo Garcia, Temo Garcia
Location: Candelaria Yegole, Oaxaca
Agave: Angustifolia
Maguey: Espadin
Cooking: Roasted underground during 3-5 days
Milling: Tahona
Fermentation: wooden tanks
Distillation: Copper (distilled with toasted corn)
Espadín (Emigdio Jarquín Ramirez)
NOM: O188X
Mezcalero: Emigdio Jarquín Ramirez
Location: El Nache, Miahuatlán, Oaxaca
Agave: Angustifolia
Maguey: Espadín
Cooking: Roasted underground during 3-5 days
Milling: Shredder
Fermentation: wooden tanks
Distillation: Refrescador
Espadín (Joel Barriga)
NOM: O188X
Mezcalero: Joel Barriga
Location: Hacienda Tapanala, Oaxaca
Agave: Angustifolia
Maguey: Espadín
Cooking: Roasted underground during 3-5 days
Milling: Tahona
Fermentation: wooden tanks
Distillation: Copper
