Rey Campero Mezcal Mexicano

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

Filtered water from the Quiechapa river is used for fermentation, which occurs spontaneously outdoors in pine and sabino vats. In this process, environmental and wild yeasts, naturally present in the environment, act.

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