Full Review

Mezcal Vago

Mezcal Vago
Mezcal Espadin Emigdio Jarquin

Category: Blanco Mezcal

Date Tasted:
Country: Mexico
Alcohol: 50.3%
93 Points
Gold Medal
Exceptional
$54

Mezcal Vago
Mezcal Espadin Emigdio Jarquin

Category: Blanco Mezcal

Date Tasted:
Country: Mexico
Alcohol: 50.3%
Clear color. Aromas of pancetta, smoked mango, hazelnut, and mint with a satiny, crisp, dryish medium body and a warming, appealing, medium-long hints of coffee and black olives finish. A savory and satisfying Mezcal with big meaty flavors.

Tasting Info

Spirits Glass Style: Smoky & Funky
Aroma Aroma: pancetta, smoked mango, hazelnut, and mint
Taste Flavor: hints of coffee and black olives
Smoothness Smoothness: Warming
Enjoy Enjoy: in cocktails, neat and on the rocks
Cocktail Cocktails: Paloma, Sangrita, Tommy's Margarita
Bottom Line Bottom Line: A savory and satisfying Mezcal with big meaty flavors.

The Producer

Mezcal Vago

The Producer
8950SW 74th Ct.
Miami, FL 33156
USA
1 305-9023336

Their Portfolio

Blanco Mezcal

Spirits Glass Copita Clear.jpg
Serve in a Copita
Blanco mezcal is a spirit from Mexico that can be made from as many as 18 different types of the agave plant, some cultivated and some wild. Most are produced in the Mexican state of Oaxaca. A blanco mezcal is distilled in a copper still (sometimes double distilled) and is not aged in oak, thus preserving a clear appearance.

Mezcal is often confused with tequila, as both are made from agave. But while tequila must be made from one specific blue agave, mezcal can be produced from eighteen different types of agave (maguey). There are two types of mezcal, those made exclusively from maguey and those made from at least 80% maguey mixed with other ingredients. Mezcal has similar aging terms as tequila, such as reposado and añejo, but generally mezcal is more of an artisanal product, so examples of mezcal vary more than tequila.

Most are double-distilled, while some are triple-distilled and then aged for several years in oak barrels. Flavors range from smoked herbs and pepper to tobacco and charred fruits. Serve these on their own, in an adventuresome cocktail, or with a cigar.