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This is connoisseur mezcal. Vago works with a local artist to create the paper labels from the begaso, or leftover agave fibers, after distillation. Classic earthen ovens dug straight into the ground and bedrock. Roasted for 2-3 days. The cooked agave is hand ground with wooden mallets called mazos. The roasted piñas are chopped slightly with a machete then the pieces are placed on a wooden platform and pounded with the mallets. The whole family does this, grandma, grandkids, and wife, everybody 12 hours straight. An incredibly laborious technique but they are sure the flavor is better this way when not molested by such modern technology as a cement wheel and horse! For distillation, Tío Rey uses a series of clay pots. The clay pots are called “Olla de Barro” in Spanish. That is why Mezcal Vago refers to its Mezcals as “en Barro.” This whole process is really laborious and takes probably 4 times the effort of a copper still and stone tahona process.