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 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. These batches are individual works of art, with unique flavor profiles, and also educational in that one can analyze different flavor variances alongside different agave type ratios.
This Mezcal is a great expression of Olla de Barro techniques at an affordable price point. Although every Ensamble en Barro batch is unique, they are generally rich, earthy and full bodied. The mineral and clay tones clearly define its style. The Ensamble en Barro is often used in Mezcal Vago tasting flights to accent Aquilino’s Espadín and Elote.