Burrito Fiestero Mezcal Ancestral Masparillo is a joven mezcal from Durango, distilled from wild Masparillo agave aged 14 to 16 years and bottled at 50.2% ABV.
Burrito Fiestero's Ancestral collection is made in Pino Suárez, Durango, by maestro mezcalero Juan Conde using the most traditional methods: the cooked agave is crushed by axe, and the mezcal is distilled in clay and wood stills, known as viejo, with water from a natural spring. The ancestral category requires these traditional tools, with no mechanical milling and no metal stills.
Masparillo was the first edition of the Burrito Fiestero Ancestral collection. Wild and scarce, it grows in the lower areas of El Mezquital, Durango. This small maguey has very short, wide, yellowish-green leaves and reaches 1.5 to 2 metres across and about 1 metre tall, delivering piñas of around 70 kilograms on average.
The vivid hand-illustrated donkey label makes it a joyful gift for mezcal collectors.
Sip it slowly from a copita.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
-
Agave: Wild Masparillo, 14-16 years old.
-
Process: Axe-crushed, distilled in clay and wood stills.
-
Origin: Pino Suárez, Durango.
Specifications
-
Producer: Burrito Fiestero (Juan Conde)
-
Style: Mezcal Ancestral, Joven
-
Agave: Wild Masparillo, 14-16 years
-
Proof / ABV: 100.4 proof (50.2% ABV)
-
Region: Pino Suárez, Durango, Mexico
-
Size: 750ml
How to Enjoy It
Sip it neat from a copita at room temperature. It pairs with grilled meats, citrus or fresh cheese.
Frequently Asked Questions
How is it crushed?
By axe, the ancestral way.
What kind of still is used?
Clay and wood stills.
What proof is it?
It is bottled at 50.2% ABV.
Explore more in our Tequila collection.
