Rey Campero, Madrecuishe Mezcal, 750ml

This mezcal is made by master mezcalero Vicente Sánchez Parada at the La Candela palenque , located in Candelaria Yegolé, Zoquitlán . The process begins with cooking the agave in a conical earthen oven , followed by grinding it in a tahona (stone mill) .

Filtered water from the Quiechapa River is used for fermentation, which occurs spontaneously outdoors in pine and juniper wood vats . This process involves both natural and wild yeasts present in the surrounding environment.

Finally, the distillation is carried out in a copper still , with two distillations performed to obtain the final product.