Experience the rustic and profound flavors of Sola de Vega with Mezcal Vago Ensamble en Barro, crafted by the legendary Maestro Mezcalero Salomón Rey Rodriguez, affectionately known as “Tío Rey.” This exceptional mezcal is a true “field blend,” meaning Tío Rey harvests a unique combination of mature agaves—such as Espadín, Coyote, Arroqueño, Mexicano, and Sierra Negra—based entirely on what is perfectly ripe on his land at the time of production.
What truly sets Tío Rey’s Ensamble apart is the uncompromising dedication to Ancestral production methods. The agave is roasted in an earthen pit, meticulously hand-mashed with large wooden mallets in hollowed-out tree trunks, and fermented naturally. Finally, it is double-distilled in traditional clay pots (ollas de barro). This labor-intensive clay pot distillation imparts a deeply earthy, mineral-rich, and velvety texture that cannot be replicated by modern copper stills.
Tasting Notes
- Aroma: Deep and earthy. Rich notes of wet clay, pine needles, dark cocoa, roasted root vegetables, and a gentle, enveloping campfire smoke.
- Palate: Thick, creamy, and deeply textured. The clay distillation shines through with heavy minerality, giving way to complex layers of dark chocolate, burnt caramel, ripe dark berries, and herbal spice.
- Finish: Long, warm, and soulful. Leaves a beautiful, lingering impression of toasted agave, sweet earth, and a touch of cinnamon.
How to Enjoy
This ancestral mezcal is a labor of love that deserves your full attention. Sip it neat from a traditional clay copita or a wide-glass snifter. Allow it to rest in the glass for a few moments so the complex, earthy aromas can fully open up.
Product Specifications
| Feature | Specification |
|---|---|
| Product Name | Mezcal Vago Ensamble en Barro |
| Brand | Mezcal Vago |
| Maestro Mezcalero | Salomón Rey Rodriguez (“Tío Rey”) |
| Agave Type | Ensamble (Field blend varying by batch: often Espadín, Coyote, Arroqueño, Mexicano, etc.) |
| Region | Sola de Vega, Oaxaca, Mexico |
| Roast | Conical underground earthen pit |
| Milling | Hand-mashed in wooden canoas with heavy wooden mallets |
| Fermentation | Natural, open-air in hollowed-out pine tree trunks |
| Distillation | Double distilled in ancestral clay pots (ollas de barro) |
| ABV (Alcohol by Volume) | ~49% – 52% (Varies slightly by batch) |
| Bottle Size | 750ml |
| Classification | Ancestral Mezcal |
