Mezcal Vago El Manantial Espadín - 750ml

Mezcal Vago El Manantial is produced at Hacienda Tapanalá, a palenque built upon the ruins of an ex-hacienda in the Sierra Sur highlands of Oaxaca, Mexico — a high desert environment of arid plateaus and tall mountain peaks that shapes a distinctly bright and fruit-forward style of Espadín mezcal. The expression is the work of Joelito and Adán Barriga, sons of third-generation maestro mezcalero Don Joel Barriga, who continue a family craft passed down through multiple generations on the same land. The name El Manantial — Spanish for "the spring" — honors the natural spring water source above the palenque that has sustained the village of Tapanalá since pre-Hispanic times, from Zapotec settlement through the Spanish colonial period. That spring water is used both for fermentation and for proofing the finished spirit, functioning as a direct conduit of terroir from the land into the bottle.

The mature Espadín piñas are harvested and roasted in earthen pit ovens before being fermented using the spring water that gives the expression its name. Distillation occurs in copper pot stills, with the Barriga family taking a slightly deeper distillation cut than is typical — a deliberate technical choice that produces the brighter, more fruit-forward profile that distinguishes the Tapanalá expressions within the broader Vago portfolio. The spirit is bottled without additives at 43% ABV, consistent with Mezcal Vago's commitment to natural, craft production across all of its mezcalero partnerships. Three agave plants are cultivated for every single plant harvested, reflecting the brand's commitment to sustainable agave stewardship.

The palate is expressive and fruit-forward by the standards of Oaxacan Espadín — cooked agave, grilled pineapple, and caramelized tropical fruit lead, with a light mesquite smoke and green grass quality providing grounding structure beneath the fruit. The mouthfeel is smooth and approachable, with a mineral thread and subtle citrus brightness that reflects the high-elevation spring water used throughout production. The finish is clean and moderately long, closing on earthy smoke, pepper, and a lingering sweetness that is characteristic of the Tapanalá terroir.