ANCESTRAL MEZCAL
Handmade Heritage, Spirit in Its Purest Form
Ancestral mezcal is the most traditional, labor-intensive, and culturally sacred category of mezcal. Made using pre-industrial techniques and limited tools, it honors centuries-old methods that have been passed down through generations—many of which remain unchanged to this day. Every step is manual: agave is pit-roasted, hand-crushed, naturally fermented, and distilled in clay pots over wood fire. The results are deeply expressive, rustic, and often wildly complex, capturing the raw essence of agave and the unique fingerprint of the maestro mezcalero.
Key Characteristics
This is mezcal at its most artisanal. Ancestral production is governed by strict rules: no metal, no mills, and no modern fermentation tanks or stills. The flavor is often earthy, smoky, mineral-rich, and texturally distinct—sometimes cloudy or creamy, always full of character.
Style
Unaged (joven), always handcrafted and micro-batch
Body
Medium to full
Texture
Rustic, oily, sometimes creamy or even pulpy depending on filtration
Primary Agaves
Wild and cultivated varieties including Tobalá, Tepeztate, Madrecuixe, Arroqueño, Cuishe, Mexicano, and Espadín
Often produced as single-varietal or ensamble
Typical Flavors
Cooked agave, clay, roasted earth, ash, wet stone, dried herbs, cocoa husk, cheese rind, smoke, salinity, umami
Origin & History
Ancestral mezcal reflects a living legacy—often practiced in isolated villages where Indigenous techniques remain intact. The term “ancestral” was codified in 2016 under NOM-070 to protect and define this ultra-traditional style. While ancestral methods may limit scale and efficiency, they produce some of the most expressive and unique agave spirits in the world. Each batch tells the story of a time, place, family, and environment—making ancestral mezcal not just a drink, but a piece of cultural heritage.
How It’s Made
The process is sacred, tactile, and entirely analog.
Cooking
Agave is roasted in underground pits lined with volcanic rock and firewood
Crushing
Done entirely by hand (often with wooden mallets) or using a stone tahona—no motorized mills
Fermentation
Always natural, using wild yeast in wood, stone, or earth vessels
Distillation
Performed in clay pot stills heated over open flame, with no copper or stainless steel
Notable Styles
Ancestral mezcals are often limited to single-village or single-family productions. Common variations include:
Single-Agave Ancestral
100% wild or cultivated agave; expressive and unblended
Ensamble Ancestral
Multiple agave types roasted and fermented together in one batch
High-Elevation or Clay-Rich Regions
More intense minerality and structure
Non-Filtered Ancestral
Cloudy, full-bodied, texturally rich spirits with a rustic edge
Cocktail Pairings
Ancestral mezcal is not typically used in cocktails—it’s best respected neat. However, small amounts can add soul to serious agave-forward mixes.
Serious Cocktail Uses
Ancestral Oaxaca Old Fashioned, earthy Martini riff, savory mezcal sour with minimal modifiers
Food Pairings
Pairs beautifully with earthy, slow-cooked, or fermented dishes. Also stunning with wild game, umami-rich vegetables, or deeply aged cheeses.
With Savory
Charred vegetables, roasted squash, lamb barbacoa, huitlacoche, duck mole
With Cheese
Aged sheep’s milk cheese, washed-rind cheeses, funky raw milk styles, cotija
With Dessert
Cacao nib bark, mole truffles, burnt sugar custard, roasted plantain with salt and chili
How to Serve It
Glassware
Traditional clay copita or veladora; unglazed vessels are often preferred for honoring ritual and aroma
Temperature
Always served at room temperature and sipped slowly to allow full aromatic expression
Storage
Store upright, sealed, and away from heat. Once opened, it remains stable but may evolve slightly due to natural oils and lack of filtration
Fun Fact
Some ancestral mezcals are still made with agave mashed by hand with wooden mallets in stone-lined pits—an effort that takes days and requires multiple people, often from the same family or village.
Try This If You Like
Natural wine
Biodynamic spirits
Peated or funky unfiltered whisky
Raw cider or lambic
Wild-fermented Sake or kombucha