Mezcal Vago Ensamble By Emigdio Jarquin

Emigdio Jarquin Ramirez distills outside of Miahuatlan de Porfirio Díaz. Emigdio's land is in the Nanche district of Miahuatlan de Porfirio Diaz (16°23'51.4 "N 96°33'03.5W"), about 2.5 hours directly South of Oaxaca City. The palenque sits at around 4,970 ft., among gently rolling hills and shallow arroyos in an arid climate. Mezcal goes back in his family for at least three generations, having learned the craft from his grandfather.

Emigdio usually roasts his agave for 5-7 days, which is on the longer end of an average roast. He then lets it rest in the sun to cool for one to two weeks. Agave: Pre-fermentation Blend of Wild and Cultivated, Changes with Every Batch Village: Nanche, Miahuatlan, Oaxaca Grind: Stone Tahona Fermentation: Pine Wood, 1-3 Days Dry Addition of River Water, 3-4 Days Wet Distillation: Double-Distilled in 250-Liter Copper Still Adjustment: 4:1 Blend Water: Colas Tasting Notes: Honey, Roasted Plantain, Pineapple, Banana, Ash, Dusty Air, Mint, Granite, Salt Air, Citrus Pulp - Changes with Agave Blend Class/Category: Joven/Artesanal.