Vago Mezcal Madrecuishe Jarquín 70cl

Vago Madrecuishe from maestro mezcalero Emigdio Jarquín is produced in Miahuatlan, Oaxaca and really showcases this maestro’s true mastery with Karwinskii agave. The maguey Madrecuishe (agave karwinskii) used in this mezcal is crushed by tahona and distilled in a copper refrescadera still. Emigdio is known throughout the region for his distilling expertise and all of his mezcal holds a high standard for the rest of the Miahuatlan region. Enjoyably flavoursome, with a fine balance between familiar savoury notes of agave, the characteristic smoke of mezcal, and an intriguing flash of fruity sweetness. Each batch may vary slightly. 

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. 

Mezcalreviews rating: 4.18/5*

COak: 'Floral on the nose as well as on the tongue. It’s sweet with fruity flavours. A bit of spice lingers on the tongue. One of my favourite Madre Cuixe.'

razorbackmike: 'Amazing! Almost no hint of its high alcohol content. The nose is floral and veggie. the taste follows the scent. Entry is sweet agave and honey notes. Midway is vegetal-tomato-cucumber-potato. The finish is a soft landing with slight smoke. Absolutely wonderful!'

NOM/Batch: O188X Lot E-10-MC-20 distilled in April 2020

Aroma: floral, candied fruit, mineral

Palate: raspberry, artichoke, mineral, vegetal, light smoke,

Maestro Mezcalero: Emigidio Jarquín Ramirez

Interesting fact:

Maguey (Agave): madrecuishe (A. karwinskii) 15-18 year old

Region: La Nanche Village, Miahuatlán, Oaxaca

Litres produced: 427 litres

Oven type: stone-lined earthen pit

Extraction method: tahona

Water source:

Fermentation: wooden open-air tanks, wild yeasts

Still type: copper with refrescador

Resting time:

ABV: 50.5 %