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 batch of the rarely seen Sierrudo was made by Maestra Mezcalera Doña Justina Ruiz Perez in Sola de Vega, Oaxaca using clay pot distillation. The agaves were cooked underground in a pit oven, crushed by hand using wooden mallets, fermented for 6 days in wooden vats, and double distilled in clay pots. The result is a big and savory mezcal, with notes of vegetal green herbs, roasted meat, and mineral chalk and earthiness from the clay distillation. This is a unique mezcal for lovers of the earthy side of agave. 

Made by Maestra Mezcalera Justina Ruiz Perez from Sierrudo agaves grown for 9 years before harvest. Bottled at 51.5% abv. 

Label Art by Alberto Almánza