Vamonos Riendo Ensamble Mezcal

High Altitude Mountain Mezcal

We begin with a Tobala mezcal from Maestro Don Félix in Soledad Salinas. The Tobala that Don Félix harvests from his community has been growing for 14 years at 6,500 feet above sea level, where there is more variation in temperature from day to night, creating a natural stress that results in more intense flavors in the heart of the maguey, the piña.

Slow Roasted Artesanal Process

We select an Espadin mezcal from Maestro Humberto in San Juan Del Rio. Both Maestros roast their magueys in underground stone pits and ferment in white oak vats. To minimize deforestation, they only use remnants of black and white oak to fire the pits and the copper stills.

Handcrafted Ensemble

The two mezcals meet in Tlalixtac de Cabrera where Maestro Luis Angel artfully double distills the Tobala and Espadin mezcals together in his still.

Triple Distilled

Inspired by pechuga-style mezcals that are meant to celebrate births, weddings, holidays, and other significant events, Don Luis adds fruit to the still and performs a third distillation — making a vegan style pechuga.

Coming Together

Vamonos Riendo marries the three diverse communities in the same way that it marries the diverse flavors of the Tobala, the Espadin, and Oaxacan fruits. The result is a remarkably bright flavor that is unique to any other mezcal.