Rey Campero Mezcal Espadin

Produced by Maestro Mezcalero, Romulo Sanchez Parada, in Candelaria Yegolé, Zoquitlán, Oaxaca from 100% Espadín (Agave angustifolia). The agave is cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats with native yeasts before being distilled twice using traditional wood-fired copper pot stills. Rey Campero’s Espadín leads with an aroma like deep damp soil and tree bark, equal parts petrichor and forest floor, before blossoming on the palate into an earthy bouquet of green herbs, with a big grip of oregano and coriander in particular, brightened by subtle waves of citrus zest.