REY CAMPERO MEZCAL CUISHE & JABALI JOVEN

Smoke, raw earth, and dried tropical fruit hit first — an unusual combination that comes directly from the pairing of Cuishe and Jabalí agaves, two wild varieties harvested in the highlands around Candelaria Yegole, Oaxaca. Maestro Vicente Sanchez Parada crushes the roasted agave with a tahona stone wheel, ferments in open pine and sabino wood vats using filtered river water, then double distills in copper alembic stills. Batch DS001-CTS rested 15 months in glass before bottling, preserving the raw distillate character without any wood influence.