Burrito Fiestero Masparillo is crafted using wild maguey Masparillo, which grows abundantly in the lower regions of El Mezquital, Durango. This mezcal is a collaborative effort between Juan Manuel Conde in San Nicolas, Durango and Arturo Conde in Pino Suárez, Durango. The traditional production process involves hand milling the agave with axes and distilling the spirit in a clay and wood (viejo) Philippine still. The still comprises clay pots in the bottom chamber and a wooden upper chamber. As the mezcal condenses, it trickles down a bamboo conduit into a collector. This distillation process results in the distinctive flavor and character of Burrito Fiestero Masparillo.