Vago Tepeztate from maestro mezcalero Joel Barriga is produced using Maguey Tepeztate (Agave marmorata) in Hacienda Tapanala, Oaxaca.
|Rating:||(1 review) - Write a review|
|Website:||https://www.mezcalvago.com/, opens in new window|
About this mezcal
Vago Tepeztate from maestro mezcalero Joel Barriga is produced in Hacienda Tapanala, Oaxaca. Joel is Aquilino’s cousin and his family has been making mezcal for many generations. He is a core producer in the Vago Mezcal lineup. His agaves are crushed by tahona and double distilled in copper.
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: