Mezcal Vago Elote

Situated along the banks of the Rio Atoyac River in the tiny village of Candelaria Yegol (est. population 254), Aquilino Garcia Lopez is hard at work examining the Espadin agave maturing on his estate. His farm, which is situated over 3,500 feet above sea level, is surrounded by the Sierra Sur mountains and enjoys an intensely warm, dry climate along with a nutrient-rich soil, making it perfect for the maturation and cultivation of flavorful Espadin agave. The estate was constructed fifteen years ago, says Aquilino, by "my grandfather, father and me" (Aquilino is a third-generation mezcalero).After the natural spring waters of the Rio Atoyac River have nourished his agave for nearly a decade, Aquilino searches for the most ripe and flavorful agave growing on his plantation. Then, he harvests the agave by hand and removes their hearts, or pias, which he takes back to his distillery (the distillery doubles as his home). The pias are then cooked in an earthen oven that was built into the ground and is completely exposed to the elements. The heat from the oven caramelizes the pias natural sugars and gives the pias a slightly smoky aroma and flavor profile. Once the pias have been roasted, they are crushed under the weight of a traditional stone wheel that is pulled by a mule (a full oven of agave will take the mule approximately four or five days to crush). The remaining agave pulp and juices are placed into tanks made of pine wood and fermented using natural, airborne yeasts for approximately one week the actual length varies depending on the temperature at the time.In order to craft Mezcal Vago Elote, Aquilino distills the fermented mash twice before infusing it with roasted corn using a secret method that has been passed down in his family for generations. The corn, which Aquilino also sources from his own farm, adds a touch of sweet roasted nuts and doughy bread to the mezcal. After the mezcal has been infused with the corn, Aquilino distills it a third time and then allows the mezcal to rest in stainless steel tanks for sixty to ninety days. Mezcal Vago Elote has an aroma of smoky corn and minerals. The aroma opens up to notes of woody spices, honey, green tropical fruits and smoky oak, which lead to a minty finish that has a touch of papaya fruit and roasted nuts.Each Mezcal Vago represents a unique expression of Mexicos terroir, and is made in a time-honored, traditional fashion by a single distiller who has studied the craft since childhood. Pick up a bottle of each today!