| Long Description | Emigdio Jarquín is situated 5,000 feet above sea level in the rich, fertile Miahuatlán Valley. Mezcal production goes back at least 3 generations in his family with Emigdio learning from his grandfather. His mezcals have a note of minerality, indicative of the region's soil composition.
Espadín by Emigdio Jarquin is produced the artesenal way. Harvesting 100% Espadín agave, the piñas are placed in conical, earthen ovens and roasted for 5-7 days. This is much longer than a typical roast, one of the many production differences unique to Emigdio. The roasted piñas are crushed with a 4,000 pound stone tahona pulled by a pair of oxen. Once crushed, the fibers are moved into wood fermentation vats and left to ferment for an average of 5 days. Lastly, this expression is double distilled in copper stills.
The flavor profile is reflective of its terroir, with a distinctive minerality and salinity drawn from the region’s caliche-rich soils. Layers of rich, cooked sugar, honey, and grilled pineapple unfold alongside bright citrus pulp, white garden florals, fresh mint, granite, ash, and salt air. |
|---|
| Feature Bullet 1 | Traditional, high-proof, single batch & non-diluted |
|---|
| Feature Bullet 2 | Best served neat in a copita or traditional jicara. Also a good substitute in a tequila cocktail. |
|---|
| Feature Bullet 3 | 100.4 Proof / 50.2% ABV |
|---|
| Feature Bullet 4 | Produced with artesenal methods and 100% Espadín agave matured for 8-10 years. |
|---|
| Feature Bullet 5 | San Fransisco World Spirits Competition Double Gold 2024 |
|---|
| Feature Bullet 6 | One of the world's most awarded mezcals |
|---|
| Tasting Notes | Its well-balanced smokiness is contrasted against notes of mineral and salinity derived from layers of caliche, a flavor profile indicative of the region |
|---|
| Brand Story | Mezcal Vago believes in walking away from the beaten path, losing oneself in the hills, and searching out the extraordinary. Vago seeks out small batch mezcaleros, who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca. Each unique mezcal 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. Vago aims 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 Vago's mezcals are joven (young) and clear, exactly as the mezcaleros have been crafting them for generations. Dust off a bottle and drink it in. |
|---|
