Mezcal Vago Pechuga By Joel Barriga 105.2

Appearance: Mezcal Vago Pechuga 105.2 is a visual delight, presenting itself with a captivating amber hue in the glass. Its appearance hints at the complexity within, promising a rich and rewarding tasting experience. Aroma: Upon nosing, the mezcal offers an aromatic symphony. Roasted agave takes the lead, enveloping the senses with a smoky allure. Delicate notes of tropical fruits and the subtle interplay of botanicals emerge, creating an olfactory journey that invites anticipation for the flavors to follow. Palate: The first sip is a revelation of flavor. Roasted agave asserts itself with a robust and smoky character, setting the stage for the Pechuga distillation to shine. The addition of fruits and botanicals during the third distillation introduces a nuanced sweetness, herbal complexity, and a touch of spice. The palate is a harmonious blend that reflects the mastery of Joel Barriga. Complexity and Layered Flavors: Mezcal Vago Pechuga 105.2 unfolds a tapestry of flavors on the palate. Layers of complexity reveal themselves, showcasing the interplay between roasted agave, the distinctive Pechuga influence, and the carefully chosen botanicals. Each sip offers a journey through the intricacies of the mezcal's profile. Finish: The finish is a lingering celebration of the mezcal's complexity. The smokiness persists, gradually giving way to a subtle warmth and a delightful aftertaste that echoes the diverse infusion of fruits and botanicals. The finish is smooth and reflective, inviting contemplation on the craftsmanship within the bottle. Batch Distinction: Marked with the batch number "105.2," this mezcal stands as a distinctive representation of its particular production run. Batch specificity adds an extra layer of appreciation, allowing connoisseurs to discern and savor the unique qualities that define Mezcal Vago Pechuga by Joel Barriga 105.2.

One, the method most often described for making pechuga, especially in English-language marketing materials, involves producing mezcal by cooking the agave, milling it, fermenting it in open-air containers, and finally distilling it twice in copper pots, then using that twice-distilled mezcal—itself a finished spirit

Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico. He fell in love with the nurse who treated him. Her father, Aquilino Garcia, was a sustenance farmer who also produced mezcal. Judah and Aquilino, along with Judah's longtime friend Dylan Sloan, launched Mezcal Vago.

Size: 750 mL

Proof: 52.6%
*Please note that the ABV may vary