Rey Campero Cuishe Mezcal

Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still.

Rey Campero Cuishe Mezcal Tasting Notes

Nose: Fruity, mineral, and earthy notes.

Palate: The tropical notes give way to herbal, spicy, and slightly smoky ones.

Finish: Clean and Crisp.

Distillery Information

Destiladora Sánchez represents the culture, tradition and art of Candelaria Yegolé, a small town in the Southern Highlands, with a fertile land for more than ten species of agaves that are born wild on their slopes and canyons.

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