The Mezcal Vago Ensamble en Barro is made by Salomon Rey Rodriguez (Tío Rey) in Sola de Vega, Oaxaca.
Tío Rey grows many different agave types on his property. He uses a different blend of different agaves for each batch of Ensamble en Barro depending on which agaves are ripe and what he thinks will meld well together. Because of this technique, the Ensamble en Barro is similar to a “field blend” in style, where the exact ratio of agave types in a batch will never be repeated.
Like all Mezcal Vago batches, all the agave types are cooked, crushed, fermented, and distilled together. Percentages of agave types on the label are dry weight of the piñas before they are roasted underground.
