Mezcal Vago Espadin By Joel Barriga
Mezcal Vago Espadin Don Joel Barriga produces his mezcal at his ranch in Tapanla, Oaxaca (16°32’19.7″N 96°13’49.1″W). The ranch lies atop the high plateaus of the Sierra Sur, with rolling hills situated among rising peaks. Their palenque is about 9 kilometers from Aquilino’s as the crow flies and about 300 meters higher. The climate is arid high desert and very similar to that surrounding Aquilino’s Primarily working with Espadín, he roasts the agave in one of his either 3,000 kilogram or 5,000 kilogram oven using a variety of local hardwoods. The roast in the smaller oven can take as long as three days and the larger as long as four. These roasts are slightly shorter than Aquilino’s due to the fact that the hornos are much smaller. Once the agave are pulled out of the oven they are slowly cooled in the open air.
Once the agave has been slowly crushed, they are placed into 1,300 liter Sabino wood fermentation vats and left to dry ferment for 2 – 3 days. After that, the fermentation vats are filled with liters of water form a natural spring above the palenque. This Mezcal Vago Espadin is the only thing besides agave that that Don Joel uses for his fermentation. Due to the hot, arid climate, Joel’s fermentation rarely last longer than another 3 – 4 days. After with they are transferred directly one of two adjacent 300 liter copper pot stills.
Light aroma of sweet potatoes, citrus and flint.
Notes of anise, bananas and plantains with a caramel.