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Vago Mezcal Ensamble 70cl - Emigdio Jarquín

Product information

£75.18 £83.54

Description

Vago Ensamble is made by mezcalero Emigdio Jarquín Ramirez. Emigdio’s ensambles began hitting the market in 2018. They are a blend of everything you’d love about any Emigdio single-varietal release, and they give him an opportunity to showcase some different distillation. Each ensamble represents a unique blend that will never be replicated. These field blends were common historically as mezcaleros drew from the few ripe, rarer varietals which time, season and availability allowed.

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 their art. Also, the consumer gives them the knowledge they need to find a great mezcal. The brand plants 3 agaves for every single agave they harvest. Their goal is to end the use of wild agave by 2025 for most of their releases.

In 2017, Mezcal Vago began using different colour labels for their different mezcaleros. Emigdio Jarquin (blue label) distills in copper with refrescador. Aquilino and Joel Barriga (tan and gold labels respectively) distil in copper. Tio Rey (red label) distils in clay pots. All their mezcaleros use different water sources and make different distillation cuts.

Aroma:

Palate: smoky pepper, charred herbs, fennel, green olive, crisp minerality

ABV: 50.8%

1 available

Quantity

Additional details

    Mezcalreviews rating: 4.1/5*

    aarild: 'March 2019, 51% tobalá, 43% espadin, 6% Madrecuixe Coconut shells, herbs, lime peel and a bit acetone on the nose. Full mouthfeel, but a bit hot. The footprint of the mere 6% madrecuixe is remarkable, with some more rough coconut with brown skin, quince, succade, toffee, and sugarcane grassiness. Very nice.'

    highwine: 'This bottle is 64% cuishe, 32% espadín, and 4% tepeztate. Stone ground, copper still, 254 litres, distilled July 2020. El Nanche village in Miahuatlan. 51% ABV. Aromas of green banana, pine bark, and minerals. The taste is exceptionally smooth. One of the smoothest Vagos I can recall. Blanco vermouth with a pimento olive, toasted oak, and grass. Medium-full bodied but not lacking in any way. Minty finish.'

    NOM/Batch: O188X LOT E-30-MCTC-20

    Maestro Mezcalero: Emigdio Jarquín Ramírez

    Interesting fact: the labels are printed on paper made from 100% of the mash left over fibres from distialltion

    Maguey (Agave): 64% Cuishe (A. karwinskii), 25% Madrecuishe (A. karwinskii), 4% Tepeztate (A. marmorata)

    Region: El Nanche village, Miahuatlán, Oaxaca

    Litres produced: 483 litres

    Oven type: underground pit

    Extraction method: tahona wheel

    Water source:

    Fermentation: wooden tanks with natural yeasts

    Still type: refrescador, copper

    Resting time: joven

    Disclaimer

    As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.