Rey Campero Cuishe Mezcal

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