Mezcal Vago Pechuga Destilado En Barro By Tio Rey 99.6

Appearance: Mezcal Vago Pechuga Destilado en Barro by Tio Rey 99.6 presents itself with a captivating golden hue, reminiscent of the warm Oaxacan sun. The liquid's clarity in the glass reflects the craftsmanship and care put into its production. Aroma: Upon nosing, a rich and inviting aroma envelops the senses. Roasted agave takes center stage, its smoky allure complemented by earthy notes and a subtle herbaceous quality. The traditional clay pot distillation imparts a distinct character, adding an additional layer of complexity to the bouquet. Palate: The first sip is a revelation of flavors that dance across the palate. Roasted agave asserts itself with a robust and smoky profile, a hallmark of traditional mezcal. The clay pot distillation introduces unique earthy tones, contributing to the mezcal's authenticity. The sweetness of the Pechuga distillation emerges, creating a harmonious balance. Complexity and Layered Flavors: Mezcal Vago Pechuga by Tio Rey 99.6 showcases a complexity that unfolds with each sip. Layers of flavor reveal the interplay between the roasted agave, the influence of clay pot distillation, and the nuanced sweetness of the Pechuga process. The palate experience is a testament to Tio Rey's expertise and the traditional methods employed. Finish: The finish is a lingering celebration of the mezcal's diverse character. The smokiness persists, gradually giving way to a subtle warmth and a delightful aftertaste that echoes the terroir of Oaxaca. The finish is smooth and contemplative, inviting reflection on the distinctive qualities within the bottle.

Vago Pechuga en Barro is made by Maestro Mezcalero Tio Rey in Sola de Vega, Oaxaca. He used agave Espadin and added a farm-raised chicken, toasted cacao, and fresh fruits to the second distillation to create this Mezcal de Pechuga. He grinds all his cooked agave by hand distills all his mezcal in small clay pots.
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

Size: 750 mL

Proof: 49.4%
*Please note that the ABV may vary