Mezcal, Fusion Criolla

• Mezcal produced in Candelaria Yegolé, Zoquitlán, Oaxaca, Mexico
• Maestro Mezcalero Vicente Sánchez Parada
• Made from 100% Espadín (A. angustifolia)
• Cooked in a traditional earthen pit oven
• Milled using a traditional stone tahona
• Open-air, spontaneously fermented in pine and cypress vats (tinas) using river water
• Distilled twice using copper pot stills in July 2025
• Peanuts, cacao, cinnamon, and almonds added to the still on the second distillation
• Leads with a sweet aroma reminiscent of a peanut satay sauce, including supporting notes of lemongrass, galangal, tamarind, and dried apricot, and follows with a sweet-savory palate of powdered chocolate, cinnamon, nutmeg, ginger, Chinese sausage, roasted chestnut squash, and a bite of oxidizing apple core
• 378 bottles produced
• 50.4% ABV (alcohol may vary from batch to batch)

A rare celebratory “fusion” of traditions—indigenous and imported alike—this unique destilado con sabores (think “pechuga”) from our friends at Rey Campero is a culinary marvel. Made from the family’s cultivated Espadín agave with the addition of peanut, cacao, cinnamon, and almonds on the second pass through the copper pot still, the resulting spirit is funky and fruity, savory and sweet—wildly curious and eminently quaffable. We can only imagine the pleasures which await anyone who pairs this bottle and some of Aguerrido’s “zacate limon” destilados with some highly spiced Thai cuisine!