Mezcal Vago was founded by Judah Kuper, who was inspired to share his father-in-laws mezcal and their family’s multi-generational tradition of village production. Aquilino García López had never produced commercially before Mezcal Vago, and after his passing in 2021 his sons Temo and Mateo have carried on under the “Hijos de Aquilino” moniker. Mezcal Vago has become one of the most respected brands in an increasingly crowded mezcal market.

Each Vago producer occasionally creates micro batches of mezcal, made from rare or wild agave varietals. These special releases are bottled and sold in whole batches to dedicated mezcal enthusiasts as an opportunity to share something truly outstanding. We’ve long been fans of Vago, so when the opportunity to get a delicious batch of wild grown Karwinskii and Espadin came along we jumped on it!

Batch A-06-CE-21, noted by the striking black and gold label made from 100% reclaimed agave fiber, comes from the village of Candelaria Yegole, Oaxaca and was distilled in February of 2021. Technically an ensamble, it has been made with 80% Cuishe and just a bit of Espadin, mostly to enhance the sugar content for fermentation. Wild grown Karwinskii like the Cuishe have a unique tree like structure and grow up to 6ft tall over their life span of 12-18 years. Like all agaves the mighty Cuishe must be heated before being be crushed and fermented, this batch was slow roasted with the entire agave plant, trunk and all, imparting an elegant mint characteristic. Slow and deliberate fermentation in pinewood and double distillation in copper coax out a mezcal bursting with tropical, earthy, and mineral flavors. Notes of bright pineapple, ash, citrus peel, and green pepper dance in harmony with sustained intensity across the palate. A hint of cooked sugar, and a whisp of ashen earth play delicately in the finish.