El Jolgorio Espadin Mezcal

Tío Pedro is a bona fide legend in Oaxacan mezcal, and we don’t use that term lightly. Decades ago, he rose to notoriety by helping to cultivate the rare Arroqueno agave back from the brink of extinction and for distilling superlative mezcales from the species. Everything he makes is touched with a kind of divine grace. At his remote rancho, unattainable by most automobiles, where he works with his numerous children (and now grandchildren), Tío Pedro harvests by the lunar cycle, and even at his extended age, continues to mill by hand rather than tahona.

All Espadín batches released under the El Jolgorio banner have been rested in glass for a minimum three years before bottling, making each one wildly unique and worthy of coveting. Whatever each batch brings, you can expect it to be a totally new experience

• Mezcal produced in Lachigui, Miahuatlán, Oaxaca 
• Maestro Mezcalero Pedro “Tío Pedro” Vasquez
• Produced using 100% estate-grown Espadín (Agave angustifolia)
• Practicing organic agriculture
• Cooked in a conical earthen pit oven
• Milled using a small mechanical grinder with ax and wooden mallet
• Naturally fermented in open-air wooden tanks (tinas)
• Distilled twice using a hybrid copper still with external condenser (refrescadera)