Mezcal + Corn = Contribution to humanity.
Just like the Rey Campero, the Vago Elote also hails from Candeleria Yegole. But this Mezcal is distilled by a completely different maestro, Aquilino Garcia Lopez. He has a very different sensibility from Rómulo and he unites two of Oaxaca’s great contributions to humanity in a single bottle, corn and Mezcal.
Oaxaca is well known for the many varieties of corn grown throughout its landscape, there’s even a restaurant in the city of Oaxaca dedicated to just serving dishes made from native corn varieties. Of course Oaxaca is also known for its Mezcal but Mezcal doesn’t always have to be clear, distilled with other items which is called a pechuga but it can also be infused with fruits and spices - that’s what Aquilino has done here.
He infused roasted corn into a batch of once distilled Espadín Mezcal then distilled it a second time to arrive at a very unique and flavorful Mezcal. Even better, he raises this corn himself alongside his agave crops!
This Mezcal has as round body and a nuanced nose. Some tasters immediately note the presence of corn in this Mezcal, others pick up on toasty or nut notes. Either way it’s a terrific and unique Mezcal. Lean in body, vegetal in the nose. The perfect sort of thing to pour for someone as a challenge to see if they can pick it out of a lineup.