Vago Mexicano has a silky body & a well-balanced palate of ocean breeze and hot desert rocks with a finish of toasted vanilla and caramel. 
The agave Mexicano that Aquilino uses for this Mezcal is sourced from his and his neighbor’s farm in Candelaria Yegolé. This strain is native to not just the region or the valley, but that actual hillside. Though cultivated, this agave is quite rare.