Journey through Mexico’s mountains, valleys, and traditions in just four sips right from your seat at the Franklin Inn Mexican Restaurant with our Mixed Mezcal Flight.
1. Ilegal Joven: A smooth, approachable introduction to artisanal mezcal — smoky but balanced.
Agave: 100% Espadín (Agave angustifolia)
Region: Oaxaca
Production: Roasted in underground earthen pit; milled by tahona; fermented in open-air pine vats with wild yeast; twice distilled in copper pot stills
Profile: Smooth smoke, citrus zest, eucalyptus, white pepper.
2. Quiéreme Mucho Tepextate: Rare wild agave with intense herbal depth — perfect for adventurous palates.
Agave: 100% Tepextate (Agave marmorata) – takes up to 25 years to mature.
Region: San Pedro Quiatoni, Oaxaca
Production: Slow-roasted in conical earthen pit; milled by stone tahona; fermented in open-air wooden vats with wild yeast; twice distilled in copper pot stills.
Profile: Bold, herbal, earthy, green pepper, tropical fruit.
3. Quiéreme Mucho Tobalá: Elegant and floral, with a sweet, delicate finish — highly prized among mezcal lovers.
Agave: 100% Tobalá (Agave potatorum) – high-altitude “King of Agave.”
Region: San Pedro Quiatoni, Oaxaca
Production: Slow-roasted in earthen pit; milled by stone tahona; fermented in open-air wooden vats with wild yeast; twice distilled in copper pot stills.
Profile: Floral, honeyed sweetness, peach, fresh herbs, mineral finish.
4. Vago Ensamble - A unique blend of wild agaves — no two batches are alike.
Agave: Varies by batch – often Espadín, Cuishe, Madrecuixe, Tobalá.
Region: Oaxaca (Miahuatlán or Candelaria Yegolé)
Production: Ancestral method: cooked in underground earthen oven; hand-milled with wooden mallets; fermented in wooden tinas with wild yeast; twice distilled in clay pot stills.
Profile: Layered smoke, herbal and vegetal notes, sweet fruit, long finish.
Our current Vago Ensamble is Barro by Tío Rey, a small-batch, rare ancestral-style mezcal made in Sola de Vega, Oaxaca, where Tío Rey (Salomón Rey Rodriguez) is based. Clay pot distillation adds an earthy, almost mineral “wet clay” note alongside sweet roasted agave, green herbs, and gentle smoke. The Espadín gives sweetness, while the Cuishe adds structure, dryness, and vegetal complexity.
Tips:
Sip left to right: Ilegal → Tepextate → Tobalá → Vago.
Take a sip of water between sips to refresh palate.
If you love one, enjoy a full pour or ask your server for a mezcal cocktail suggestion.