Rey Campero Cuishe Mezcal
Rey Campero // Oaxaca, Mexico
Rey Campero is produced in the community of Candelaria Yegolé, Oaxaca by mezcalero Rómulo Sánchez Parada, who is committed to agave conservation with sustainable practices. The cuishe is matured 8-10 years before harvest for this mezcal and roasted for 4-5 days. The cooked agave then rests for 5 days before being crushed by mule-pulled tahona. Fermentation occurs in the open air with wild yeast. Then it is double-distilled in a copper pot still and bottled without aging.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"This expression is a meeting place of fire, fruit and earth. Tropical mango, papaya and pineapple blend with peach, habanero pepper, chive and honeysuckle. Beach bonfire-smoke swirls around this mixture, coaxing it into the tingly hot finish. "