Rey Campero Mezcal is produced in Oaxaca de Juarez, the capital of the state of
Oaxaca, in the traditional Sanchez y Asociados distillery, which is known for
its high-quality mezcal varieties. Only the Espadin agave variety is used for
this special mezcal, which is characterized by its intense taste and versatility
and is widely used in the region.

After the Espadin agaves have been harvested by hand and prepared in the
traditional way, the careful fermentation begins, which is carried out over a
period of twelve days with natural yeast. This longer fermentation process gives
the mezcal a particularly complex variety of aromas and ensures the development
of its characteristic flavors.



This is followed by double distillation in traditional copper stills, which
clarifies the distillate and brings out its pure, unmistakable taste. The result
is an authentic mezcal that captures the artisanal tradition and terroir of the
region in every bottle.