Mezcal Vago Madrecuishe by Emigdio Jarquin

This Madrecuishe-variety mezcal is striking: an elegant, wild-character spirit that pairs the distinct vegetal and minerally profile of the agave with the craft of a master mezcalero. It’s ideal for sipping slowly and appreciating the depth behind each aroma and flavour.

Origins & Craftsmanship

Produced by master mezcalero Emigdio Jarquín in the Miahuatlán region of Oaxaca (approximately 5,000 feet above sea level in the Nanche district). It is made from 100 % Agave karwinskii (Madrecuishe), a wild agave species that thrives on rocky slopes in semi-arid terrain.
The production uses traditional methods: the agave hearts (piñas) are cooked in a conical earthen oven (horno) for 5-7 days, cooled outdoors for up to two weeks, crushed with a stone tahona pulled by oxen, fermented in wooden vats, then double-distilled in a copper “refrescadera” still.
Each batch is small and reflects the land, vintage and craft. The bottling is at around 47% ABV (though some sources suggest ~50% ABV in certain batches) and is non-chill-filtered, preserving the full expression of the spirit.

Tasting Profile

Nose: Earth-rich and aromatic—warm roasted agave, wet rock/mineral, fresh herbaceousness (lemongrass or aloe) and a hint of wild grasses. As it opens, subtle floral notes, light citrus peel and faint black-licorice root appear.
Palate: Medium-to-full body with a creamy yet textured mouthfeel. Initial sweetness of roasted agave transitions into green apple or pear flesh, chalky stone, mineral saline note and gentle peppery spice. Mid-palate introduces dried herb, a touch of tropical-fruit brightness and refined smoke that supports rather than dominates.
Finish: Long, clean and evolving. The finish leaves a lingering mineral streak, roasted nut or almond skin nuance, and a soft herbal-chalk echo. The agave pedigree shows clearly—wild, vibrant, and grounded.

Quick Overview