Another glorious offering, brought to us by the folks at Mezcal Vago! This expression was produced by mezcalero Emigdio Jarquín Ramirez, in the village of El Nanche, Mexico. Espadín agave is roasted for five to seven days in an earthen pit before being ground by stone and distilled in a copper still. A unique sipper, which would surely not have found its way to our shores without the work of Mezcal Vago.
Green pepper and charred vegetal notes, with grassy sweetness balancing earthen spice.
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