Burrito Fiestero Masparillo is born from the Ancestral way of distillation in the hometown in Durango, Mexico. This Masparillo (Agave Maximiliana) is found on the lower valleys of El Mezquital. It is a wild and very scarce, small maguey with short, yet wide leaves. Ancestral distillation consists of using very small and difficult to handle clay pots that hold the fermented mash as it simmers away. These clay pots impart a soft and tannic texture with a distinctive earthen mouthfeel to the Mezcal.

The upper chamber is a Filipino wooden still, which adds soft wooden notes to the complex liquid. Once the alcohol vapours condense, the drops land on a handmade timber paddle and run through a bamboo pipe into the collector. Distilled a second time to leave only the best Mezcal.

Green pepper, smoked sweet agave, wet stones and earthy minerality.

Green olives, green capsicum, clay and a hint of smoked earth.

Harvested by hand with the use of an axe, 14 to 16-year-old agaves are handpicked when the maximum sugar content is achieved. The agave piñas are cooked underground for 72 hours in our volcanic rock pit oven. Once cooked they are removed from the pit and further milled by hand in the Ancestral way. Using mountain spring water the fermentation is done in tiny 300-litre wooden vats. Open-air fermentation lasts for 3- 5 days and is activated with wild airborne yeast.

Double-distilled with the use of bagasse (spent agave fibres) in small clay and wooden Filipino style stills. The runoff is then filtered and bottled at still strength. Whilst the Mezcal is being made, the bottles are meticulously hand-painted and labelled by the locally employed artisans. This Masparillo Mezcal is rare and extremely limited, each bottle is uniquely hand-painted and a collector’s item.