Vago Tepeztate is crafted from wild Tepeztate (a. Marmorata), a rare agave that can take up to 30 years to reach maturity, yielding a mezcal of remarkable depth and intensity. Produced in Miahuatlán, Oaxaca, the agave is roasted in an earthen pit with mesquite and oak, crushed with a tahona, and fermented in open-air wooden vats with wild yeast before being double-distilled in copper pot stills using natural spring water. The nose bursts with bright floral notes, fresh herbs, and white pepper, layered with tropical fruit, wet stone, and a hint of smoke. On the palate, it’s bold and complex, showcasing ripe agave, black tea, and citrus zest, leading to a long, spicy, mineral-rich finish with a touch of smoke.