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1
Mezcal Vago Ensamble en Barro by Tio Rey is crafted from wild Tobalá, Arroqueño, and Cuixe agave varieties cooked in an earthen oven (barbacoa) and distilled in traditional clay pots.
2
Mezcal Vago Arroqueno en Barro by Tio Rey is crafted from wild-harvested agave arroqueno roasted in an underground oven (pit) and distilled in traditional barro (clay) pots.
3
Mezcal Vago Espadin by Emigidio Jarquín is crafted in Oaxaca, Mexico, using wild espadín agave roasted in an underground oven and distilled in both traditional clay and copper pot stills.
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