I don’t always drink Mezcal but when I do it’s…. Mezcal Vago Espadin 100 proof, stone ground with three distillations.
From a small village of Candeleria – Yegole in the mountains of southern Oaxaca, Mexico, the town sits on the confluence of two rivers. This dry environment with ample water is ideal for producing hand crafted, small batch and labor intensive Mezcal. Mezcalero’s have been perfecting their craft for generations in this region. Hand made by Aquilino Garcia Lopez with only the finest estate grown and cultivated 100% Espadin Agave base, it soaks for four days in toasted maize (corn) mash and is then distilled a third time. It features a nose of smoked corn and flint and a palate of fresh cut orange and anise and hints of pine and a long caramel finish. Make no mistake, this Mezcal is a sipper, not a slammer… The entire production biography of this Mezcal is on a hand made label with simple plain text on a rough shod paper. The label is made from left over agave mash from the still and has all the information you need to make an informed choice about Mezcal Vago.
A few other items that our guests enjoyed this Thanksgiving were Coole Swan “Superior Irish Cream” 32 proof made with the finest single malt Irish whiskey, fresh dairy cream and white Belgian Chocolate. This is 100% natural which really makes the difference especially to my sister in law, who is known for her tasty Irish cream. We tried this with fresh brewed coffee and found it amazing!
Another favorite is Lazzaroni Limoncello from Italy, which is 52 proof made with the finest lemons in Italy and no added colorants. Made from a recipe that dates back generations, this is great served cold or over ice cream.
As you prepare for the holidays, remember to add a little Mezcal Vago Espadin, Coole Swan Irish Cream or Lazzaroni Limoncello to your beverage list!
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