Masparillo is a rare Oaxacan agave — closer to Mexicano in character, slow-growing, and seldom bottled on its own. The spirit is vegetal and earthy upfront: green pepper, damp soil, raw herbs, and mineral rock with a thin thread of smoke underneath. The palate is lean and dry, finishing long with a clean mineral fade. Not sweet, not fruit-forward — this is agave stripped to its essentials. Burrito Fiestero works in the ancestral tradition: pit roast, natural open-air fermentation, clay pot distillation with no modern equipment. The agave does most of the talking here.