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Durango is one of Mexico’s wildest and most diverse agave landscapes—rugged, vibrant, and steeped in tradition.
In the village of San Nicolás de Acevedo, a restored 16th-century Franciscan monastery now lives on as Hacienda Maguey: a sustainable vinata and the lively heart of Burrito Fiestero.
What was once a quiet place of prayer is now full of passion, community, mezcal, and celebration—where tradition and festivity come together to craft a truly spirited spirit.
Burrito Fiestero is the star and joyful companion of the vinateros, the foundation of our mezcal’s creation. This emblematic burro of Durango symbolizes the resilience and tradition woven into every bottle. His enduring presence reflects the authenticity and dedication that define our craft—infused with the passion of the community, the wild landscape, and the spirit of the mezcalero regions.
Crafted from wild Cenizo and Verde agaves native to Durango, our Artisanal Range honors the patient rhythm of the land—each plant maturing over 10 to 14 years.
Harvested by hand and carried down the mountainside by burros, the agaves arrive at our vinata where ancestral methods meet precise hands. Slow-roasting, natural fermentation, and copper distillation reveal the agave’s deepest character.
Cenizo shines with creamy, lactic, and fruity notes, while Verde offers fresh, herbal, and mineral nuances—both embodying the bold flavors of Durango’s landscape.
This is mezcal shaped by earth, time, and intention. A tribute to the landscapes and people who give it life
Our Ancestral Range is a tribute to the most traditional and sacred way of making mezcal in our hometown of Durango. This time-honored method uses small clay pots at the base of the still, which are delicate and challenging to handle. These pots give the mezcal a distinctive mouthfeel, with a soft, almost creamy texture that’s rich and colloidal—a signature of ancestral craftsmanship.
The upper chamber is a Filipino-style wooden still, which imparts subtle woody notes that add even more depth to the already complex spirit. Once distilled, the alcohol condenses and flows through a bamboo tube, drop by drop, into the collector, the final step in a process that’s as artisanal as it is soulful. This is mezcal made with patience, tradition, and deep respect for our roots.
Our Maestro Mezcalero, Juan Conde, brings deep understanding of the land and plants, connecting with the craft through patience and wisdom. Having worked closely alongside his mezcalero relatives, Juan’s involvement with the brand was natural and organic, supported by his immediate family—his wife, son, and eventually grandsons—all directly or indirectly involved in our mezcal.
With profound respect for tradition, he carefully selects wild agaves, harvests them by hand, and oversees every step of the traditional process—from slow-roasting the piñas in earthen ovens to fermenting in wooden vats and both artisanal and ancestral distillation techniques.
Juan’s unique talents shine in each bottle of Burrito Fiestero, embodying rich, complex flavors that reflect the land and culture of northern Mexico.
We are committed to creating a positive impact both within and beyond our operations. By working closely with Juan, his family, and all the vinateros, jimadores, and everyone involved in every step of the way, we not only help preserve the rich cultural heritage of mezcal but also promote sustainable practices and fair trade.
Through this partnership, we ensure tradition thrives while fostering economic growth and fair opportunities for local communities. We are the largest employer in rural San Nicolás and will continue to give back.
Our greenhouse plants over 50,000 agaves from seed each year, mostly Cenizo but also Verde, Castilla, Tepemete, Masparillo, and others. These young agaves are later moved to the open sierra to grow under the same conditions as their wild relatives, creating a semi-wild cultivation that ensures sustainability. We plant more than ten times the number of agaves we harvest, keeping our promise of one bottle per agave.
Eco-friendly practices are at the core of our process: we use a biodigester to neutralize acidity and contaminants in our vinazas, repurpose all agave waste for adobe bricks and compost, and incorporate agave fibers and recycled materials into our packaging.
Each year, we raise the bar higher—deepening our commitment to sustainability and honoring the land that gives us life.
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