Mezcal vago madrecuixeA mountain grown wild agave of low abundance, which takes 10 12 years to mature, is used for Mezcal Vago Madrecuixe. The agave is then pit roasted over black oak for five days and allowed to rest for two weeks before being double distilled. It has a distinctively vegetal, mineral, and floral aroma, with a bold smoky character that is brilliantly complemented by strong yet refreshing acidity.