A 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.