Mezcal, Tepeztate, Rey Campero

• Mezcal produced in Candelaria Yegolé, Zoquitlán, Oaxaca • Maestro Mezcalero Vicente Sánchez Parada • Made from 100% Tepextate (Agave marmorata) • 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  • White flowers and yellow pepper lay the foundation for an expressive mid-palate of coriander, lawn clippings, and banana leaf with a textbook Tepextate finish of jalapeño and Sichuan peppercorn • 48% ABV (ABV may vary batch to batch)