Rey Campero Tepeztate Mezcal

Rey Campero Tepextate is made from wild Tepextate that has matured 15-18 years before harvest. After roasting and crushing, it is fermented with wild yeast in the open air before double distillation and bottling. Rey Campero has a strong commitment to local sustainability. For each maguey harvested for their Mezcal, others are planted. They do this with all of their agave, but it is particularly important for the Tepextate populations given the time needed for each Tepextate plant to reach maturity.

Rey Campero Tepextate Mezcal Tasting Notes

Nose: Aroma is very pleasant.

Palate: This is extremely rich and very balanced in flavour.

Finish: Finish is smooth and long.

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