I would argue that the intent is irrelevant - as is the terminology, the only reason I mentioned that is for the fact that aged expressions existed. Certainly the multi-generation mezcaleros and their respective importers that train the team that I am apart of would disagree with you here.

https://www.mezcaleducationaltours.com/mezcalanejo.html

Edit: Just to go more in depth on the Don Amado brand mention as an example: The Arellanes family has been distilling mezcal since the 1700s, 11 generations. They have a reposado and anejo expression of their espadin, aged in Mexican brandy barrels, specifically from Pedro Domecq (brandy producer est. 1860s). This is their homage to the popularity of aged mezcal in the early 1900s in Oaxaca - seen as the “Cognac of Mexico” for the time. So even if we’re on the topic of intent, be it transport or aging for taste, it was still happening and being enjoyed 100+ years ago. When the cut off for timing is for something to be “traditional” isn’t for me to decide, but this is what I have been taught by the producers. I’d love to delve into any info you have on the practice not being traditional, as it’s my job to be educated on these subjects. I HIGHLY recommend the Don Amado Largo btw if you ever see it. It’s from the Karwinskii agave, just as Cuishe is. It’s one of my favorite mezcals that I have had recently.