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Description

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.

the original Glenmorangie 10 year old was renowned for its smooth tones and delicate flavor

This mexcal was born in Los Angeles and is distilled in Oaxaca

5% Alcohol by Volume

This distinguished Añejo tequila is aged for roughly 14 months in reconditioned whiskey barrels

This "meadow in bloom" of zesty citrus

Much like those used in the production of Cognac

The finish is a lingering blend of fruit and subtle hints of spice

with warm and spicy notes from the sherry casks

and Old Fitzgerald Bottled-in-Bond

The luscious agave is traditionally roasted in an underground oven

caramelized brown sugar

ending with a refreshing touch of mint in the background