Mezcal Vago

Mezcal Vago: Radical Transparency from Oaxaca Mezcal Vago was created in 2013 by surfer‑cum‑exporter Judah Kuper and his brother‑in‑law Dylan Sloan with one simple mandate: shine a light on the families who have been distilling mezcal for generations in the hills of Oaxaca. Every Vago label lists the maestro mezcalero, village, agave variety, harvest date, oven type, fermentation vessel, still design and batch size – an open‑book approach virtually unheard of in the category. The core lineup rotates through espadín, tobala, arroqueño and cuishe distilled by legends such as the late Don Aquilino García López in Candelaria Yegolé, Tío Rey in Sola de Vega and Emigdio Jarquín in Miahuatlán. Production is resolutely artesanal: roasted agave hearts crushed by tahona, wild fermentations in pine vats, wood‑fired copper or clay stills, and zero additives. Casa de Vinos imports Mezcal Vago in tiny releases of 200–600 bottles per batch – each one a snapshot of terroir captured in spirit. Try a 15 ml serve at Casa de Vinos Lounge and decide which bottling earns a spot on your shelf. Vago’s no‑nonsense transparency has earned double gold at the San Francisco World Spirits Competition and “Best Mezcal Producer” at the Spirited Awards, proving honesty sells as well as it tastes. Exclusive Australian importer: Casa de Vinos. For bar and retail allocations contact wholesale@casadevinos.com.au.

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