Vago Espadin En Barro Mezcal

Overview
Vago Espadín En Barro Mezcal represents a return to ancestral production methods, using Espadín agave fermented and distilled entirely in clay pots—a technique known as "en barro" that captures pure, earthy expressions of the agave.

Specs at a glance

Good to know
Vago, founded by Judah Wagner, specializes in small-batch mezcals from family producers in Oaxaca, emphasizing transparency with batch-specific details like agave harvest and distillation method. The "en barro" process uses unglazed clay vessels for fermentation and double distillation, imparting subtle mineral and rustic notes distinct from copper pot styles.

Tasting notes

• Nose: Fresh green agave, wet clay, citrus peel, and faint wood smoke from the clay pot influence.
• Palate: Bold vegetal agave sweetness upfront, layered with earth, black pepper, and herbal minerality; medium body with a creamy texture from clay distillation.
• Finish: Lingering smoke and saline earth, drying to a clean, agave-driven close.

Notable details

• Production: Hand-harvested Espadín agave roasted in earthen pits, fermented and distilled in clay pots, non-chill filtered.
• Lineage: Part of Vago's single-village series, showcasing traditional Oaxacan palenques.
• Comparison: More rustic and mineral-driven than copper-distilled Espadín mezcals like Del Maguey Vida.

Serving suggestions
Sip neat at room temperature to appreciate the clay nuances, or with a dash of water to open herbal layers. Pairs well with grilled meats, chocolate, or Oaxacan tlayudas.

Closing
A refined choice for mezcal enthusiasts seeking the unadulterated voice of agave through ancient clay traditions.