About

Ancestral Mezcal is an independent editorial guide to mezcal made the traditional way — clay pot distillation, wild fermentation, milled by wooden mallet or tahona, cooked in an underground pit. We cover producers, agaves, regions, and bottles across the ancestral-method category, whether or not they carry formal NOM-070 Ancestral certification.

Our editorial standard: we only cover bottles we can verify were produced using ancestral methods, and we mark NOM-certified bottles with a badge to distinguish them from uncertified-but-method-based production. We do not accept payment for coverage.

Some links on this site are retailer affiliate links. Our editorial coverage is independent of the affiliate program — see our full disclosure for details.

Questions, corrections, or introductions to producers? Reach out via the address on our disclosure page.