Rey Campero Tobalá Mezcal
Rey Campero // Oaxaca, Mexico
The Rey Campero line is produced primarily of wild agaves harvested and distilled in Candelaria Yegolé, Oaxaca by master mezcalero Rómulo Sánchez Parada. Tobalá is 100% agave potatorum (which takes 13 years to mature and grows at 5600 feet) roasted in earthen pits, stone ground, fermented with the aid of natural yeasts in wood casks and distilled in a copper alembic still.
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.
"The nose opens with citrus, then reveals some ashy minerality--though there's less smokiness than many mezcals. Flavors of chocolate nibs, cinnamon and spice come together with remarkable smoothness on the palate and in a lingering finish that's light despite a nearly 50% alcohol content."