Last of the Oaxacans

Mezcal Vago promo image

In the arid mountains of southern Oaxaca gently caressed between two rivers there exists a palenque that crafts some of the finest mezcals in all of Mexico.  Mezcal Vago is the culmination of 500 years of family tradition and distilling knowledge presented in six different styles: Espadin, Elote, Cuixe, Mexicano, Olla De Barro Tobala, and Olla De Barro Ensamble.

Espadin, Elote, Cuixe, and Mexicano are all crafted in the palenque of Aquilino Garcia Lopez where he takes extra care in growing, harvesting and distilling each agave into a unique flavorful mezcal. 

Espadin has a light aroma of sweet potatoes, citrus, and spark of flint.  Its flavor is that of anise and plantains with a lingering pine and caramel finish.  Elote was crafted as an homage to Mexico’s most renowned crop; maiz.  Once the bottle is opened you can smell the roasted corn that it was infused with during the distillation process.  The full sweet wood toned body is laced with a smoky taste and layers of honeycomb, with tropical fruit, and a mint and papaya finish.   Cuixe is crafted from a combination of Espadin and the wild Agave Karwinskii indigenous to a small region of Oaxaca.  The nose is fine roasted banana and acetone mixture, with a mineral and pine flavor and smoky finish. Mexicano has a soft aroma of peaches and cinnamon with a silky body of toasted vanilla and caramel.

Olla de Barro Tobala and Ensamble are both made at the palenque of Salomon Rey Rodriguez in the Sola De Vega region where he mashes all his agave by hand and prefers to use the traditional clay pots (olla de barro) for distillation.  Tobala has a long pine scent and a rich earthy body with hints of nutmeg and cloves.  Ensamble also has fresh pine and earth aroma but its flavor profile is that of charred cinnamon with a chestnut and pumpkin finish.

Every mezcal made for Mezcal Vago is naturally made by masters of the distilling craft, never adding preservatives nor blended.  All the mezcals are joven (young) and should be imbibed as they are in order to enjoy their rich complex flavors. Mezcal Vago is mezcal for savants and should be drunk responsibly. 

Mix It Up-Last of the Oaxacans

Ingredients:

·       3/4 ounce mezcal

·       3/4 ounce freshly squeezed lime juice, from 1 to 2 limes

·       3/4 ounce Luxardo maraschino

·       3/4 ounce Green Chartreuse

·       1 half-centimeter slice serrano pepper

·       Garnish: serrano pepper slice

Directions:

1.    Add mezcal, lime juice, maraschino, Chartreuse, and serrano pepper to a cocktail shaker. Fill 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost, about 20 seconds.

2.    Double strain into a chilled cocktail glass, garnish with additional pepper slice and serve.

Cheers!