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 harvesting 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. 48. 5% alc. /vol
| ABV: |
48.5% |
| Distillery: |
- |
| Vintage: |
- |
| Region: |
Oaxaca |
| Size: |
750 ml |
| Availability: |
In Stock |
