Vamonos Riendo Mezcal is a triple-distilled ensamble vegan pechuga using maguey Espadin and Tobala. The Tobala mezcal is sourced from from Soledad Salinas using plants that have been growing for 14 years at 6,500 feet above sea level.
The Espadin mezcal is sourced from San Juan Del Rio. To minimize deforestation, only remnants of black and white oak are used to fire the pits and the copper stills. The two mezcals are brought together in Tlalixtac de Cabrera and are double distilled together to create an ensamble.
Inspired by pechuga-style mezcals that are meant to celebrate births, weddings, holidays, and other significant events, fruit is added to the still for a third distillation — making a vegan style pechuga. There are notes of melon, pineapple, grapefruit and mandarin balanced by the sweetness of cocoa with notes of mint and anise. There is a long smooth finish of caramel with a citrus bite.
