Vago Mezcal Ensamble Destilado En Barro By Tio Rey

Tío Rey is Vago's clay-pot maestro — the red label — and this ensamble is the bottle Mezcal Reviews' tasters reach for beside his Espadín en Barro to show how much more complex a blend gets. Mezcal Vago launched in 2013 bottling single-maestro mezcals with the producer's name and batch on the label; Salomón Rey Rodríguez, Tío Rey, works in Sola de Vega, the mountain heartland of ollas de barro distillation, where his family settled after the revolutions alongside Aquilino's. Ensamble Destilado en Barro is a blend of espadín with wild agaves from the Sola de Vega hills — the varieties and proportions change by batch, so check your label — roasted together in an earthen pit, crushed by hand and tahona, fermented with wild yeast in wooden vats, and distilled in small clay pot stills over a wood fire, the ancestral method, hand-bottled around 50% ABV. Mezcal Reviews found it more complex than the en Barro espadín, less hot, with the tropical fruit and chalky minerality of Tío Rey's house style layered with the wild agaves' herbal, earthy depth; Vago itself says Tío Rey's pechuga en barro makes the pechuga argument convincingly, and this is the same hand. Clay distillation lends an earthy, mineral softness copper never gives. Honest note: batch-varying by design, still strength, and one of the reference clay-pot ensambles on the shelf. Neat, in a copita, slowly. Tío Rey's blend, in clay.

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