Espadín

• Produced by Maestro Mezcalero, Romulo Sanchez Parada, in Candelaria Yegolé, Zoquitlán, Oaxaca
• Distilled from 100% Espadín (Agave angustifolia)
• Agave cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats
• Distilled twice using traditional wood-fired copper pot stills
• Leads with an aroma like deep damp soil and tree bark, equal parts petrichor and forest floor, before blossoming on the palate into an earthy bouquet of green herbs, with a big grip of oregano and coriander in particular, brightened by subtle waves of citrus zest
• 48% ABV (Alcohol may vary from batch to batch)

Tasting Notes

Representing over 96% of the agave in Oaxaca, this core variety offers a blank canvas for any Maestro Mezcalero in the state to paint upon, and Rey Campero Espadin is the perfect way to consider terroir and production methods. Produced by Maestro Mezcalero, Romulo Sanchez Parada, in Candelaria Yegolé, Zoquitlán, Oaxaca from 100% Espadín (Agave angustifolia). The agave is cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats before being distilled twice using traditional wood-fired copper pot stills. Rey Campero’s Espadín leads with an aroma like deep damp soil and tree bark, equal parts petrichor and forest floor, before blossoming on the palate into an earthy bouquet of green herbs, with a big grip of oregano and coriander in particular, brightened by subtle waves of citrus zest.  A mezcal full of bravado! 48% ABV (ABV varies from batch to batch).

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