El Jolgorio's Ancestral Edition Mezcals are produced exclusively using traditional, ancestral methods of production, including cooking in earthen pits, hand crushing with wooden mallets, open air fermentation in wooden vats, and perhaps most crucially for imparting a distinct old school, very traditional profile - distillation in small clay pots, which creates super mineral heavy, earthy-rich mezcal, but in extremely small batches. 

This special mezcal was made by Maestra Mezcalera Doña Justina Ruiz Perez in Sola de Vega, Oaxaca. It was made using 14 year old Maguey Coyote (Agave americana). The agaves were cooked underground for 2 days, crushed by hand using wooden mallets, fermented for 6 days in wooden vats, and double distilled in clay pots. The result is a silky mezcal with notes of bright mint and herbs, barbecued meats, leather, and pine. Bottled at 53.1% abv.