Vago Mezcal Elote agrapart Layers of dried flowers and

Layers of dried flowers and baking spice give way to savory salinity

citrus peel and a hint of brioche

340 cases produced

A delicious cremant with composed in equal parts Chardonnay and Auxerrois

full of sharp minerality and acidity with a touch of sweetness

Vago Mezcal Elote agrapart Layers of dried flowers andMezcal infused with toasted heirloom corna celebration spirit honoring the cultural importance of both corn and agave in rural Mexico. Produced by maestro mezcalero Aquilino Garca Lpez (five generations of mezcal knowledge) at his palenque in Candelaria Yegol, high in the Oaxacan mountains at 1,100 meters. Espadn agave is cooked in an earthen oven, crushed by mule drawn tahona, and naturally fermented in pine wood tanks. For the Elote, dried kernels