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Blanco/Emigdio Jarquin Mezcal Vago Espadin 750 ml
Emigdio Jarquin Mezcal Vago Espadin 750 ml
$49.99
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About this bottle
Mezcal Vago Espadin is made by maestro mezcalero Emigdio Jarquin in San Juan del Rio, Oaxaca, one of several individual palenqueros whose names appear on the Vago label rather than a single house style. The Espadin agave is roasted in an underground pit, crushed with a horse-drawn stone tahona, fermented in open-air wooden vats, and run through copper stills, the full traditional process by hand. That method produces a mezcal with real weight: cooked agave and smoke up front, citrus peel and dried herb through the middle, and a slightly sweet, mineral finish. It reads more rustic and less polished than commercial mezcal, which is the point.
How to drink Mezcal Vago Espadin
Drink it neat in a small clay copita, the traditional way, with orange and sal de gusano on the side. It's too characterful to waste in a mixed drink.
Tasting notes
Nosecooked agave, smoke
Palatecitrus peel, dried herb
Finishsweet, mineral
Specs
MezcalUnaged · Oaxaca, Mexico
Shipping & delivery
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Questions about this bottle
What's the traditional way to drink Emigdio Jarquin Mezcal Vago Espadin?
Mezcal is typically sipped neat from a small clay or glass copita, often alongside orange slices and sal de gusano (worm salt) to play off the smoke. It's shelf-stable once opened and doesn't need refrigeration, just a tight cap and a spot out of direct light.
What makes Mezcal Vago's production traditional?
The Espadín agave is roasted in an underground pit, crushed with a horse-drawn stone tahona, fermented in open-air wooden vats, and run through copper stills by hand — the full traditional process, made by maestro mezcalero Emigdio Jarquín in San Juan del Río, Oaxaca.
What should I know about Mezcal Vago?
Mezcal Vago bottles releases under the names of the individual maestro mezcaleros who make them — this one by Emigdio Jarquín in San Juan del Río, Oaxaca — rather than a single house style.
Price history
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