Vago Elote Mezcal
Before Mezcal was the thing, it was Aquilino Garcia Lopez' thing. Roasted underground, fermented in wood vats, crushed by mule-drawn tahonas, then fermented again in clay stills and then a final time with roasted corn. This is exquisite Mezcal. Limited--Lopez is a small producer, not a multi-national pretending to be one.