Nowadays, traditional production methods such as pit-roasting agave hearts are the price of entry just to get into the artisanal category.
But the El Jolgorio line steps it up by focusing exclusively on wild-harvested agave varietals like Madrecuixe. If you favor bold flavors (and an overproof of 94 percent), your palate is in for a treat. The Madrecuixe delivers strong earth on the nose and a broad vegetal palate that lets the joven, or un-aged agave, deliver its full native complexity. Only 250 bottles of this double-distilled mezcal are produced annually in Santa Maria Zoquitlan, Oaxaca, by expert palanquero Ignacio Parada.