MEZCAL VAGO Cuishe by Emigdio Jarquin

Emigdio Jarquín Ramírez distills outside of Miahuatlán de Porfirio Díaz. Emigdio’s land is in the Nanche district of Miahuatlán de Porfirio Diaz (16°23'51.4""N 96°33'03.5""W), about 2 ½ hours directly South of Oaxaca City. The palenque sits at around 4,970 ft., among gently rolling hills and shallow arroyos in an arid climate. Mezcal goes back in his family at least three generations, having learned the craft from his grandfather. Emigdio usually roasts his agave for 5-7 days, which is on the longer end of an average roast. He then lets it rest in the sun to cool for one to two weeks.

Agave: Cuixe (a. Karwinskii)
Wild-Harvested, 12 - 15 Years Old
Village: Nanche, Miahuatlán, Oaxaca
Grind: Stone Tahona
Fermentation: Pine Wood
1-3 Days Dry
Addition of River Water
3-4 Days Wet
Distillation: Double-Distilled in 250-Liter Copper Still
Adjustment: 4:1 Blend Water: Colas
Tasting Notes: Honey, Roasted Plantain, Eucalyptus, Ash,
Lime Peel, Dusty Air, Dried Hay, Mint,
Herbs, Granite, Salt Air
Class/Category: Joven/Artesanal