Family Owned

Two brothers, several families, one community

Traditional

Like in the old days but environmental friendly

Sustainability

Sustainable producers

Passion & Dedication

Batch to batch

Our Origin, Our home

Durango is home to the second most diverse agave selection of all the states of its D.O, home of one of Mexico’s most vast territories with an incredible contrast of landscapes, climates, cultures and traditions.

More specifically, in the region of Nombre de Dios there is a small village called San Nicolás de Acevedo, an old monastery built by the franciscans upon the arrival of the Spaniards was found in ruins; This sacred place has been restored since 2019 and it is here where the magic happens to give birth to Burrito Fiestero.

Hacienda Maguey is now a sustainable vinata that we are proud to call our home.

With the use of only wild agaves, we passionately set out to share one of the best kept secrets of Mexico: the Northern Mezcals.

Hacienda Maguey is now a sustainable vinata that we are proud to call our home.

Burrito Fiestero

ARTISANAL

Mezcal Burrito Fiestero is created with joy & passion in the remote state of Durango.

ANCESTRAL

With sustainable practices, Burrito Fiestero focuses on delivering the best flavors of Northern Mexico using traditional artisanal methods and small batch eco friendly productions.

TRADITIONAL

Mezcal in Durango is a deep-rooted tradition, passed down through generations, using wild agaves and artisanal methods to craft bold, authentic spirits full of heritage.

OUR AGAVES

In Durango, wild agaves like Verde, Cenizo, Mascarilla, Castilla, and Tepemete create unique, bold flavors rooted in tradition.

El Maestro Mezcalero

Our Maestro Mezcalero, Juan Conde, comes from a long lineage of master distillers in Durango, where mezcal-making has been passed down through generations. With deep respect for tradition, Juan carefully selects wild agaves, harvests them by hand, and oversees every step of the artisanal process — from slow-roasting the piñas in earthen ovens to fermenting in wooden vats and distilling in copper stills.

His experience and intuition guide him to craft small-batch mezcal with rich, complex flavors that reflect the land and culture of northern Mexico. Each bottle tells a story of heritage, patience, and passion.

How it is made

MADE IN DURANGO

San Nicolas

Born in the highlands of Durango, our mezcal captures the rugged beauty, spirit, and tradition of its native land.

WILD AGAVE

Agave Cenizo

We harvest only wild Cenizo agaves, grown untamed for years, to create a mezcal as bold and rare as its origin.

HANDCRAFTED

Heritage

Handcrafted by master mezcaleros, every bottle tells a story of patience, passion, and heritage passed down through generations.

SMALL BATCH

Distilled with care

Each small batch is distilled with care, ensuring every drop delivers unmatched flavor, purity, and the soul of true mezcal.

Methods - Artisanal

Burrito Fiestero Mezcal Artesanal is made from wild agaves endemic to the state of Durango. This agaves used for this range (Cenizo & Verde) take between 10-14 years to mature.


Once naked from its spikes by an axe, it is carried and transported down the mountain by donkeys to the vinata to begin with the elaboration process. It is here where the Maestro Mezcalero uses traditional techniques to bring out the best flavors and aromas from our agaves.

1. Jima Harvest

The piñas are cut...

2. Cooking

Cooked underground for 72hrs in our volcanic rock pit oven

3. Mill

The cooked agave is shredded into small pieces of agave fiber with the use or an electric solar powered mill.

4. Fermentation

Fermented with mountain spring water and natural airborne yeast in open-air 600 wooden lt vats for 5-8 days.

5. Distillation

Double distilled copper pot stills. Heat source made of bagasse (spent agave fivers used instead of wood).

6. Filtration and Bottling

All the impurities are removed making sure every drop of our mezcal is crystal clear then bottled and labeled one by one manually for the final artisanal touch.

Methods - Ancestral

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.

Mezcal Burrito Fiestero (R)

Artisanal Cenizo

Burrito Fiestero Cenizo is a well rounded Mezcal with charred tropical fruit flavor, smooth texture and creamy mouthfeel. A beautifully balanced Cenizo Mezcal with gently smoked finish. Perfect for sipping neat or mixed in your favorite cocktail.

TASTING NOTES

Appereance / Clear and water-white tone.
Nose Pronounced fruity-citrus, earthy and sweet aromas
Taste Full body with intense fruity hints and sot finish,
well balanced adn slightly buffered notes
AGAVE / CENIZO DURANGENSIS
AGAVE
GROWING PERIOD /		 12 YEARS
ABV / 42%
REGION / DURANGO MÉXICO
MAESTRO MEZCALERO / JUAN CONDE
FERMENTATION/ OPEN AIR, NATURAL YEAST
COOKING / CONICAL VOLCANIC ROCKS OVEN
DISTILLATION / X2 (COOPER STILLS)
MILL / SOLAR

Mezcal Burrito Fiestero (R)

Artisanal Ensamble

Burrito Fiestero Ensambl e showcases two of Durango’s most prominent agaves. The Agave Cenizo and Agave Verde are harmoniously co-cooked, then crushed, fermented and distilled to bring together a mouth watering balance between sweet charred fruits and spicy vegetal notes. A Gentle smoke and intense mineral profile coats the mouth making it a perfect sipper or an amazing mixer when looking fo spicy intense flavors.

TASTING NOTES

Appereance / Cristalline and shiny
Aroma Cooked agave, fruity sweetness, floral & citric notes, pepper hints
Flavour Profile Well rounded sweet fruit with jalapeño, along a smooth and soft smoky aftertaste
AGAVE / CENIZO “DURANGENSIS (WILD AGAVE)
VERDE “SALMIANACRASSISPINA” (WILD AGAVE)
AGAVE
GROWING PERIOD /		 12 YEARS
ABV / 46%
REGION / DURANGO MÉXICO
MAESTRO MEZCALERO / JUAN CONDE
FERMENTATION/ OPEN AIR, NATURAL YEAST
COOKING / CONICAL VOLCANIC ROCKS OVEN
DISTILLATION / X2 (COOPER STILLS)
MILL / SOLAR

Mezcal Burrito Fiestero (R)

Ancestral Masparillo

Made 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

Mezcal Burrito Fiestero (R)

Ancestral Castilla

Made 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

Mezcal Burrito Fiestero (R)

Ancestral Tepemete

Made 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

Mezcal Burrito Fiestero (R)

Ancestral Verde

Made 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

COCKTAILS

Download Menu (PDF)
Burrito Paloma
  1. 1.5 oz Mezcal Burrito Fiestero®
  2. .5 oz Señor Maguey®
  3. 1.5 oz grapefruit juice
  4. 2 jalapeno slices
  5. .5 oz lime juice
  6. 1 dash Angostura Bitters

Method: Mezcal Burrito Fiestero®, Señor Maguey®, grapefruit and lime juice, jalapeno slices, and the dash of Angostura are added into a shaker with ice. Shake and serve the mixture into an old fashion glass and garnish with a mint sprig.

Chula la Mula
  1. 1.5 oz Mezcal Burrito Fiestero®
  2. 1 oz Señor Maguey®
  3. .3 oz ginger extract
  4. 10 mint leaves
  5. 1 oz lime juice
  6. Top ginger beber

Method: Mezcal Burrito Fiestero®, Señor Maguey®, ginger extract, lime juice and mint leaves are added into a shaker and mixed together with ice. We pour it in a copper cup with ice, fill with ginger beer and garnish with mint and a dehydrated lime wheel.

Burrito Sour
  1. 1.5 oz Mezcal Burrito Fiestero®
  2. 1 oz Señor Maguey®
  3. 1 egg white
  4. 1 oz yellow chartreuse
  5. .3 oz lemon juice

Method: The egg white, Mezcal Burrito Fiestero®, Señor Maguey®, yellow chartreuse, lemon juice are poured into the shaker and shaken vigorously without ice to give it a more homogenic texture. Add ice to shaker and shake again. We pour the mixture into a cider glass with ice and garnish with an orange slice and Angostura drops.

Piña Margarita
  1. 1.5 oz Mezcal Burrito Fiestero®
  2. 1 oz Señor Maguey®
  3. 1.5 oz pineapple juice
  4. .3 oz lime juice
  5. 1 oz orange liqueur

Method: Mezcal Burrito Fiestero®, Señor Maguey®, orange liqueur, grapefruit, pineapple and lime juice, are added into a shaker with ice. We mix and serve the mixture into an old fashion glass and garnish with a mint crown and a dehydrated pineapple slice.

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Community
COMMUNITY

We are committing to creating a positive impact both within and beyond our operations. By working closely with master mezcaleros we not only help preserve the rich cultural heritage of the spirit but also promote sustainable practices and fair trade.

Through this partnership, we ensure that tradition thrives while fostering economic growth and fair opportunities for local communities.
SUSTAINABILITY

Maguey Spirits priority is to become the leader of sustainable agave spirits production.

Our company shares the world’s emphasis for preserving our natural resources. We will continue to invest in initiatives that help us become the most sustainable mezcal distillery and carbon emission free in near future.

BURRITO FIESTERO

The “Burrito Fiestero” is our joyful and loyal companion at the vinata — a charming, sweet-natured burro native to Durango. His playful spirit and enduring presence inspire the essence, warmth, and authenticity behind every bottle of our mezcal.