Mezcal Vago Ensamble En Barro By Tio Rey

Mezcal Vago believes in walking away from the beaten path, losing ourselves in the hills, and searching out the extraordinary. Tio Rey palenque sits ideally on a fertile hill near a fresh mountain spring where he crushes the roasted agave by hand and distills in clay pots, offering an ancestral "en barro" mezcal. His water source, rich soil, and ancient methods yield rich and satisfying mezcals.

Each unique blend of agaves he creates will have a flavor unique to that batch, making every bottle an homage to his craft and process. Mezcalero: Salomon Rey Rodriguez (Tio Rey); Agave: Pre-fermentation blend of wild and cultivated, changes with every batch; Village: Gulera, Sola de Vega, Oaxaca; Grind: By Hand with Canoa y Mazo; Fermentation: Pine Wood, 1-3 Days Dry, Addition of Spring Water, 3-4 Days Wet; Distillation: Double-Distilled in 45-50 Liter Clay Stills; Class/Category: Joven/Ancestral.