Vamonos Riendo is an Artesanal ensamble mountain mezcal that brings together ancient techniques and artistry from multiple Oaxacan communities to create an extraordinary handcrafted spirit.
The journey begins in the high altitudes of the Sierra Madre mountains where our Tobala, has been growing wild for 14 years at 6,000 feet above sea level. The sandy soil and temperature changes of high-altitude days and nights develop exceptional complexity of sugars at the heart of the plant: the piña. Combining the finest quality Espadin magueys from the Central Valleys of Oaxaca, with our Tobala, we create our award winning Ensamble mezcal.
We nurture every step of our small batch artesanal process taking weeks to produce each lot
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Slow roasting the mature maguey piñas in stone lined pits with remnants of black oak that fire the pits.
Milling the cooked piñas with a tahona mill where the volcanic stones extract to perfection the juices rich in syrups and honeys.
Naturally fermenting the juice only with native yeasts floating near the palenques.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
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Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Slow roasting the mature maguey piñas in stone lined pits with remnants of black oak that fire the pits.
Milling the cooked piñas with a tahona mill where the volcanic stones extract to perfection the juices rich in syrups and honeys.
Naturally fermenting the juice only with native yeasts floating near the palenques.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
The journey begins in the high altitudes of the Sierra Madre mountains where our Tobala, has been growing wild for 14 years at 6,000 feet above sea level. The sandy soil and temperature changes of high-altitude days and nights develop exceptional complexity of sugars at the heart of the plant: the piña. Combining the finest quality Espadin magueys from the Central Valleys of Oaxaca, with our Tobala, we create our award winning Ensamble mezcal.
Our small batch artesanal process taking weeks to produce each lot.
Slow roasting the mature maguey piñas in stone lined pits with remnants of black oak that fire the pits.
Milling the cooked piñas with a tahona mill where the volcanic stones extract to perfection the juices rich in syrups and honeys.
Naturally fermenting the juice only with native yeasts floating near the palenques.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Distilling in copper stills fired with black oak, to achieve the desired and distinctive reaction and unique flavors in the distillate.
Triple distilling with local fruits inspired by celebratory pechuga-style mezcals resulting is a remarkably fresh flavor that is unique to any other mezcal.
Experience our fresh fruit, honey and herbal aroma with a subtle black oak smokiness. On the palate, taste a medley of melon, pineapple, grapefruit and mandarin balanced by the sweetness of cocoa with notes of mint and anise. Long velvety smooth finish of caramel with a tantalizing citrus bite.
in The San Francisco World Spirits Competition 2022
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Medal in The NY International Spirits Competition 2020
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in the L.A. Spirits Awards 2020
Experience our fresh fruit, honey and herbal aroma with a subtle black oak smokiness. On the palate, taste a medley of melon, pineapple, grapefruit and mandarin balanced by the sweetness of cocoa with notes of mint and anise. Long velvety smooth finish of caramel with a tantalizing citrus bite.
in The San Francisco World Spirits Competition 2022
Medal in The NY International Spirits Competition 2020
in the L.A. Spirits Awards 2020
Celebrate the Oaxacan ARTesanal
spirit found in every bottle of
Vamonos Riendo mezcal.
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We are aligned with SACRED, a non-profit that helps improve lives in the rural Mexican communities where heirloom agave spirits are made.
Vamonos Riendo is currently underwriting the construction of a rainfall-collection system to mitigate water insecurity in the community of Zaachila, Oaxaca.
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