The newest addition to the Vago family, Emigdio Jarquin's palenque is based in Miahuatlan among the rolling hills two and a half hours due south of Oaxaca City. A specialist in the Espadin varietal of agave, he roasts the piñas for 5-7, which is on the longer side compared to other mezcaleros in the region. After crushing the agave with a large cement tahona, Emigdio distills in a 300L copper refrascador, similar to a copper alambic still, which essentially allows for two distillations in the same pass. Mezcal Vago has been on a decade-long tear and the brand has become a force among mezcal fans. With the addition of Emigdio to their stable of mezcaleros, the future looks very bright.
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