Mezcal Vago Espadin

Mezcal Vago EspadinAquilinos family has been making mezcal for more generations then they can remember. He cultivates his Espadin in the hills above his palenque in the small village of Candelaria Yegole, located on the border of the Central Valley and the Sierra Sur regions of Oaxaca. Yegole is an arid region of Oaxaca yet sits on the conflu ence of two rivers. The dry environment coupled with ample fresh water make it the ideal location for making mezcal. Mezcal Vago

it need not be relegated to the dinner table

Brilliant apple-like aromatics emanate from this sake

with complex citrus

The brandy is double distilled and proofed to 80 proof

former Brown-Forman blender and Castle & Key distiller to blend their new bourbon

Santa Barbara County and the Paso Robles and Santa Maria Valley wine regions

These soils have a surprisingly good moisture retention capability which allows for dry-land farming in this relatively warm and dry area

We’re down south-west of the continent in this cool climate

The 12-year maturation in the Kentucky climate rounds out any harsh notes

which contribute to the complexity one finds in his ciders

Sweet sparkling wine that has a lot of similarities to the classic sweet sparkling wines of the Asti in Italy

With its delicate flavors