Ancestral Process
The Ancestral way of distillation in our home town Durango, consists in using clay pots on the bottom which are usually very small and difficult to handle. These pots impart a soft and colloidal texture with a distinctive mouthfeel to the mezcal.
The upper chamber still is known as Filipino wooden still, which adds soft wooden notes to the already complex liquid. Once the alcohol condensates, the drops start to fall out through a bamboo stick into a collector.
1. Agave Jima
12–14 years to be ready for the jima.
2. Cooking
Cooked underground for 72 hours in our volcanic rock pit oven.
3. Mill
Milled artisanally with an axe into small pieces of fiber.
4. Fermentation
Fermented in stone coffin vats and activated with natural airborne yeast over 5–8 days.
5. Distillation
Double distilled in Ancestral Filipino stills made from clay and wood. The heat source is bagasse instead of hardwood. Bagasse is spent agave fibers.
6. Handpainted Bottles
Our collection pays homage to the local Huichol artist from the southern region of Durango, who individually hand paint each bottle making them rare collectors items, given the small nano-batch created.
Burrito Fiestero Verde
Ancestral VerdeMade with agave Verde
It is found throughout most of Durango and in other states such as San Luis Potosí, Zacatecas, and Guanajuato. Wild but widespread, this medium-sized maguey has short, broad leaves with pointed tips and a vibrant green color. It ranges from 0.8 to 2 meters in diameter and 1.6 to 4 meters in height, producing piñas that weigh between 60 and 100 kg.
Mezcal Ancestral Joven
Alcohol Vol: 49.1%
M.Mezcalero: Juan Manuel Conde
Village: San Nicloas Durango
Agave: Verde (6-8 Years old)
Grind: Axe
Still: Clay & Wood (viejo)
Water: Source Natural spring
Burrito Fiestero Tepemete
Ancestral TepemeteMade with agave Tepemente
Originally from the lowlands of El Mezquital, Durango, this wild and rare maguey offers an intense and enveloping flavor thanks to ancestral distillation techniques and the genetics of this species. A mezcal rich in floral aromas, accompanied by sweet nuances, elegant minerals, and highly fragrant notes.
Mezcal Ancestral Joven
Alcohol Vol: 49.1%
M.Mezcalero: Juan Manuel Conde
Village: San Nicloas Durango
Agave: Tepemente (8-10 Years old)
Grind: Axe
Still: Clay & Wood (viejo)
Water: Source Natural spring
Burrito Fiestero Castilla
Ancestral CastillaMade with agave Castilla
Originally from the lowlands of El Mezquital, Durango, this wild and rare maguey offers an intense and enveloping flavor thanks to ancestral distillation techniques and the unique genetics of this species. A mezcal rich in vegetal and citrus aromas, complemented by woody and smoky notes, with a sweet touch of honey and dried fruits.
Mezcal Ancestral Joven
Alcohol Vol: 49.1%
M.Mezcalero: Juan Manuel Conde
Village: San Nicloas Durango
Agave: Castilla (10-12 Years old)
Grind: Axe
Still: Clay & Wood (viejo)
Water: Source Natural spring
Burrito Fiestero Masparillo
Ancestral MasparilloMade with agave Masparillo
Wild and scarce, it comes form the lower area of Mezquital, Durango, This maguey is distilled with ancestral techniques which is reflected in te heart of the distillate. A Mezcal rich in aromas and flavors where its floral notes stand out with many oils and notes of mint, vanilla, olives and minerals. An elegant complex mezcal for real Mezcal Lovers.
Mezcal Ancestral Joven
Alcohol Vol: 50.2%
M.Mezcalero: Juan Manuel Conde
Village: San Nicloas Durango
Agave: Masparillo (14-16 Years old)
Grind: Axe
Still: Clay & Wood (viejo)
Water: Source Natural spring