Vago Espadin from Emigdio Jarquin Ramirez is made using a refrescadera still, which is somewhat common in the Ejutla/Miahuatlan region of Oaxaca.
About this mezcal
Vago Espadin from maestro mezcalero Emigdio Jarquin Ramirez is produced in Miahuatlan, Oaxaca. The maguey Espadin (agave Angustifolia) used in this mezcal is crushed by tahona and distilled in a copper refrescadera still. Emigdio is known throughout the region for his distilling expertise and all of his mezcal holds a high standard for the rest of the Miahuatlan region. Each batch may vary slight. Check your batch for details.
Vago Mezcal
Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico. He fell in love with the nurse who treated him. Her father, Aquilino Garcia, was a sustenance farmer who also produced mezcal. Judah and Aquilino, along with Judah’s longtime friend Dylan Sloan, launched Mezcal Vago. In 2013, their first exported bottles arrived in Texas. Each of their mezcals is produced naturally in a traditional palenque with no additives. The brand aims to empower both the master craftsmen with a celebration of his art. Also the consumer by giving them the knowledge they need to find a great mezcal. The brand plants 3 agaves for each single agave they harvest. Their goal is to end the use wild agave by 2025 for most of their releases.
In 2017, Mezcal Vago began using different color labels for their different mezcaleros. Emigdio Jarquin (blue label) distills in copper with refrescador. Aquilino and Joel Barriga (tan and gold labels respectively) distill in copper. Tio Rey (red label) distills in clay pots. All their mezcaleros use different water sources and make different distillation cuts. In 2018, Mezcal Vago established an investment partnership with Samson and Surrey. With the new partnership, each Mezcal Vago mezcalero has a stake in Samson and Surrey.
In 2021, Mezcal Vago went through its first major brand redesign since their launch in 2013.
Learn more Mezcal Vago:
- The Mezcal Vago Tasting Room in Oaxaca on Mezcal Reviews
- A podcast interview with co-founder Judah Kuper on Show de Vie Podcast w/Mike G
- The Mezcal Vago blog Mas Mezcal
Review this bottle
Login or create an account to add your tasting notes
Meady
53 reviewsLot: E-14-E-18
Was expecting a little more from my first venture into the Vago brand (yes I get this is not the highest rated bottle but first impressions last).
Still, it’s not a bad espadin. Acetone and Light caramel on the nose, slightly sweet with hints of fruit on the palate. Has a kick though, which I don’t mind. Decent and can be a sipper but think I’ll be using this more as a mixer (mainly because I need room in the Mezcal cupboard for varieties I just need to try!)
Lot: E-14-E-18
Was expecting a little more from my first venture into the Vago brand (yes I get this is not the highest rated bottle but first impressions last).
Still, it’s not a bad espadin. Acetone and Light caramel on the nose, slightly sweet with hints of fruit on the palate. Has a kick though, which I don’t mind. Decent and can be a sipper but think I’ll be using this more as a mixer (mainly because I need room in the Mezcal cupboard for varieties I just need to try!)
GreenspointTexas
385 reviewsEvery sip I get something different, but maybe not in a good way. Also, this dram is prickly as all get out, and harsh on both the palate and the swallow. Glad I didnt buy a bottle. Not my bag.
Jonny
708 reviewsEmigdio from June 2018. 982 litres. 50.6% ABV. Sweet aromas of caramel, candied pecans, and sugary lemon cookies. The palate is really well balanced. It’s light for the ABV, with alcohol or acetone hardly noticeable. There are more flavor notes of sweet baked goods and lemon icing.
CasaDeGuero
21 reviewsJarquin. 50.3% shows through in the nose with a very alcoholic smell. Thicker texture with a subtle sweetness on the palate. Not a super noticeable smoke but has a really nice and lingering burn. Overall is surprisingly enjoyable given the nose.
Batch: E-22-E-19
JDB
165 reviewsWe tasted the Emigdio Jarquin July 2019 batch, Lot # E-22-F-19. Have had Aqulino’s espadin in the past (and have a new bottle of Barriga’s Espadin, also very good). Very smooth, slight herbaceous notes, sweet, nice lingering taste of vanilla and an earthy, almost mineral flavor (although it is distilled in copper not clay). Really solid mezcal for the price. Rediscovering the Espadins after being reintroduced a year ago to Cuish (the brand not the agave) and their Espadin was outstanding. In that rarefied company.
We tasted the Emigdio Jarquin July 2019 batch, Lot # E-22-F-19. Have had Aqulino’s espadin in the past (and have a new bottle of Barriga’s Espadin, also very good). Very smooth, slight herbaceous notes, sweet, nice lingering taste of vanilla and an earthy, almost mineral flavor (although it is distilled in copper not clay). Really solid mezcal for the price. Rediscovering the Espadins after being reintroduced a year ago to Cuish (the brand not the agave) and their Espadin was out
Mansson
71 reviewsEmigdio Jarquín, lot E-10/15-E-17, distilled 2017. This is a very pleasant mezcal which is all about balance. It has sweetness and minerality and a distinct fruitiness, all round up in an enjoyable whole. Still. it may not have the complexity of the very best espadíns.
SpencerS
13 reviewsEmigdio Jarquin – September 2018
If I were to recommend one mid-priced espadin it would be this one. The nose has notes of banana and candied pecans.
The pallet has the fruity characteristics signature to espadins but much like the tobala from Jarquin, this has a very rich and oily mouthfeel that is a perfect balance to the heat it packs.
This mezcal is sure to make an impact on even novice drinkers. Very high recommendation