Mezcal Vago Espadín by Emigdio Jarquín is an artisanal joven mezcal from the Miahuatlán valley of Oaxaca, bottled at its natural artisanal strength of 101.6 proof (50.8% ABV) for this batch.
It is crafted in the rich, fertile Miahuatlán valley, about two and a half hours south of Oaxaca City at 4,970 feet. The agaves are wood-roasted in an underground earthen oven, milled with a traditional horse-drawn tahona, naturally fermented in open-air wooden vats with wild yeasts, and distilled in small copper pot stills. Espadín, the most widely used agave, is an indicator of the mezcalero's hand, and Emigdio's expression is one of the most highly awarded mezcals in history.
It shows a saline, mineral-driven style thanks to the layer of caliche in the soil around Emigdio's palenque. The nose brings smoked agave, fresh herbs, sweet citrus and earthy minerality; the palate offers roasted agave, black pepper, grilled pineapple and cacao nibs; and the finish is long, warm and slightly sweet with lingering smoke and spice.
Every label carries full production detail, making it a favorite gift for mezcal lovers.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Tasting Notes
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Nose: Smoked agave, herbs, citrus, minerals.
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Palate: Roasted agave, pepper, grilled pineapple, cacao.
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Finish: Long, warm, smoky.
Specifications
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Brand: Mezcal Vago
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Mezcalero: Emigdio Jarquín
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Agave: 100% Espadín
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Process: Earthen oven, horse-drawn tahona, wild fermentation, copper pot
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Proof / ABV: 101.6 proof (50.8% ABV)
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Region: Miahuatlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita or jícara, or use it in a mezcal Negroni. It pairs with grilled pineapple, tlayudas or dark chocolate.
Frequently Asked Questions
Who makes it?
Mezcalero Emigdio Jarquín in Miahuatlán, Oaxaca.
Why is it mineral?
The caliche in the soil around the palenque.
Does the proof vary?
Yes, each batch is bottled at its natural strength.
Explore more in our Mezcal collection.
