Holy Ritual of Smoke

Step into the sacred circle of agave spirits with a flight designed to transport you to the sun-drenched landscapes of Mexico. Mezcal is more than a drink; it is a storied craft passed down through generations of Maestros Mezcaleros who transform humble hearts of agave into liquid gold using little more than earth, stone, and fire. We begin the ritual with Vago Elote Mezcal. This is a true curiosity of the craft, created by the late, legendary Aquilino García López. Between the second and third distillations, a roasted infusion of corn (elote) is added to the still. This isn't just a gimmick; the corn adds a toasted, savory sweetness that perfectly balances the intense 51.2% ABV. It is a bold, high-proof masterpiece that reminds us that in the world of Mezcal, innovation is deeply rooted in the land. Next, we find our center with Madre Mezcal Espadin. Shifting to a more ethereal gear, this expression is designed to be the perfect introduction to the ritual. Produced in small batches in the Oaxacan hills, Madre focuses on the purity of the Espadín agave. It offers a cleaner, brighter smoke profile that allows earthy minerals and sweet herbal notes to shine through. It’s the kind of spirit that invites you to linger, making it an essential pillar of any agave collection. The ceremony concludes with Código 1530 Artesanal Mezcal. While many know Código for their world-class Tequila, their foray into Mezcal stays true to their "Private Recipe" heritage. Sourced from the San Juan del Río region, this expression is rested in elegant French Oak Cabernet wine barrels. This unique aging process softens the traditional Oaxacan smoke with sophisticated floral notes and a touch of vanilla, proving that even the most ancient rituals can find a modern, luxurious edge. From the roasted corn fields to the high-altitude copper stills, this collection is a tribute to the smoke that binds the past to the present. Raise your veladora and join the ritual. SMARTASS CORNER • While Tequila can only be made from Blue Weber Agave, Mezcal can be produced from over 30 different types of agave. Espadín, used in this flight, is the most common because of its high sugar content and reliable growth. • The word "Mezcal" comes from the Nahuatl words metl and ixcalli, which literally translates to "oven-cooked agave." No, there is no worm in this box. We have standards. • Vago Elote is technically a "Destilado de Agave con Elote." The roasted corn isn't just for flavor; it’s a nod to the milpa farming system where corn and agave are grown side-by-side in a symbiotic relationship. • The smoky flavor in Mezcal doesn't come from the plant itself, but from the hornos—underground pits lined with volcanic rock where the agave hearts (piñas) are roasted for several days. • Traditional Mezcal is often sipped from a veladora, a small glass originally intended to hold prayer candles in Catholic churches. If you look at the bottom of a traditional Mezcal glass, you’ll likely see a small cross. • "Espadín" translates to "small sword," a name given to the agave because of its long, thin, blade-like leaves. It takes about 6 to 8 years for an Espadín plant to reach maturity before it can be harvested. • The high ABV of Vago Elote (51.2%) is typical of traditional "Puntas" or high-proof cuts preferred by local maestros in Oaxaca, who believe the higher alcohol preserves the complex fatty acids of the agave. • Código 1530’s use of Cabernet wine barrels is a rarity in the Mezcal world, where most aged expressions use ex-Bourbon American oak. This gives the spirit its distinct pinkish hue and berry undertones.