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 harvest for this mezcal and roasted for 4-5 days. It then rests for 5 days before being milled by mule-pulled tahona and is fermented in open air with wild yeast. It is then double-distilled in copper pot stills.