Vago Madre Cuixe is made with wild agave that takes between 12-15 years to mature, and grows in lower, hotter climates locally known as tierra caliente.
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|Mezcalero:||Aquilino Garcia Lopez|
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About this mezcal
Vago Madre Cuixe from Aquilino García López is produced with 100% maguey Madre-Cuixe. This wild agave takes between 12-15 years to mature, and typically grows in lower, hotter climates locally known as tierra caliente. Mezcal made from this agave is typically vegetal in nature with strong minerality. Batches of this mezcal are small and rare.
Read more about Mezcal Vago Madre Cuixe at Mas 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.
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