Burrito Fiestero Ancestral Joven Castilla Mezcal

Castilla is a wild agave of the Durango sierra that almost nobody bottles on its own — and Burrito Fiestero's Ancestral Castilla is one of the rare chances to taste it. Burrito Fiestero is mezcal from Mexico's northernmost mezcal state, built when a Durango rancher named Bildo, with a mountain of wild agave and a love of mezcal, partnered with Asís Cortés of El Jolgorio and brought the sixth-generation Cortés family north to teach his ranch to distill. The Castilla is made in the ancestral method — the strictest category in Mexican mezcal law: wild castilla agave hand-harvested at maturity, cooked in a volcanic-rock pit oven, crushed by hand, fermented with mountain spring water and airborne yeast in open wooden tanks, and distilled in clay pots over direct fire, with no mechanization at any step; check your label for the batch's ABV and yield. Where the brand's cenizo is grassy and mineral, castilla brings something different: expect a nose of wet clay, green herb, and a faint sweet floral note over gentle smoke, opening into a rounder, earthier palate with cooked-agave sweetness, a savory depth, and the rustic softness that clay-pot distillation lends, finishing long and dry. Honest note: this is a specialty single-agave bottling from a small northern producer — a sipper for drinkers who've worked through Oaxaca and want to taste what Durango's other agaves do. Neat, in a copita, slowly. The rare burro.

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