Mezcal Vago Tobalá
Mezcal Vago // Oaxaca, Mexico
The tobalá is the most sought-after of agaves, being exceptionally difficult to cultivate. Aquilino sources his from the Highlands near the source of the Quichapa River, at an elevation averaging around 6000 feet. Like all Aquilio's mezcals, this tobalá is crafted using the simplest traditional apparatus, including earthen-ovens for cooking the agaves, pinewood fermentation-vats, and a 200-liter copper-still. The mezcal is rested in inert steel tanks for three months before being bottled (by hand, of course!)
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"Warm but fresh; masculine but delicate, this is just a joy to smell and to drink. Cool, leafy aromatics of wintergreen, aloe, and green peppercorns begin your journey. Next, the green hues fade to black on the palate with plenty of tar, black pepper, wood smoke, and candle wax. The slightest undercurrent of pear and melon keeps things fresh and dynamic. Quite classy and refined."