Run. Don't walk, because boy do I have a special bottle for you. Did you watch our Pogos instagram reel and think, one, "Who's this chick?" and two, "That mezcal sounds delicious!" I know! That's because it is. If this is your first time hearing about this bottle let me give you the rundown.
Berta Vasquez. What a legend. Berta is renowned for her mezcal and started driving and managing her own productions of mezcal when her husband passed away suddenly when they were young. It is undeniable her juice is up there with some of the best mezcal producers in the business. This expression features Agave Salmiana, tahona & machete milled, cooked in a conical earthen oven underground for 6 days, fermented for 12 days in cypress, and double distilled in copper alambique stills.
The moment you smell and taste this bottle you'll see what I mean and crave for it to be Easter again BBQing with the family.
The nose gets you to the destination. You're sitting in your grandpa's old lawn chair at the ranch, tepache is being made with pineapple and other fermented tropical fruits, dad's putting Lawry's Seasoned Salt on meat, burnt ends hitting the grill and you're starting to smell that paprika is starting to come through.
On that first small sip, your brain kind of gets tricked you get this cooling sweet mouth feel like you're biting into a cantaloupe melon or guava, you swallow and are greeted by a rich full mid palate. That second fuller sip reveals grilled yellow and orange bell peppers with delicate herbaceousness on the finish. Mezcal is wild like that. Each sip you taste something new. What happens in the bottle is similar to drinking fine wine, every time you revisit the bottle the profile changes and becomes more and more inviting. With the high ABV of almost 48% you want brisket, white bread, frijoles, mexican rice to sop up the alcohol in your belly so you can continue to drink more. You want mangos and jimica covered with Tajin to cool you off.
Who's BBQing? Save me a plate! |
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