Mezcal Vago began when co-founder Judah Kuper visited a hospital in Oaxaca, Mexico and fell in love with the nurse who treated him. Her father, Aquilino Garcia, was a sustenance farmer who also produced mezcal. Judah and Aquilino, along with Judah’s longtime friend Dylan Sloan, launched Mezcal Vago and in 2013, their first exported bottles arrived in Texas. Each of their mezcals is produced naturally in a traditional palenque with no additives.
The brand plants 3 agaves for each single agave they harvest. Their goal is to end the use of wild agave by 2025 for most of their releases. In 2017, Mezcal Vago began using different colour labels for their different mezcaleros: Emigdio Jarquin (blue label) distills in copper with refrescador; Aquilino and Joel Barriga (tan and gold labels respectively) distill in copper; and Tio Rey (red label) distills in clay pots. All their mezcaleros use different water sources and make different distillation cuts. In 2018, Mezcal Vago established an investment partnership with Samson and Surrey. With the new partnership, each Mezcal Vago mezcalero has a stake in Samson and Surrey.