Mezcal Vago Aquilino Garcia Elote
Vago Elote has a nose full of smoky toasted corn and dry river stones. The body is sweet with wood tones and layers of honeycomb, green tropical fruit, and smoke. It has a prolonged finish loaded with mint and papaya. This is a triple distilled Mezcal. Between the second and third distillations, Aquilino Garcia Lopez adds roasted corn from his farm. The roasted corn taste shines through to the finish. This Mezcal still has hints of the Vago Espadin’s tough exterior, but its revealing with a softer aftertaste that smooths the edges off the Espadin.
Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico and ended up falling in love with the nurse who treated him. This nurse had a father named Aquilino who made mezcal in the rural village of Candeleria Yegole. The two of them, along with Judah longtime friend Dylan Sloan, worked together to create the brand. The labels of Mezcal Vago bottles are very detailed and informative. The brand aims to empower both the master craftsmen with a celebration of their art, and also the consumer by giving them the knowledge they need to find a great mezcal. Beginning in the late spring of 2017, Vago began using different color labels for their different mezcaleros. Emigdio distills in copper with refrescador. Aquilino and Joel Barriga distill in copper. Tio Rey distills in clay pots. In 2018, Mezcal Vago established an investment partnership with Samson and Surrey, a spirits company dedicated to partnering with independent craft brands.