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which allows them to include fruit from their new estate vineyard
Complex floral and fruity nose supplemented by spicy notes
where an ancient tower stands
a culmination of generations of knowledge and a unique mountain terroir
REY CAMPERO MEZCAL CUISHE & JABALI JOVEN Sonoma Coast which allows them to includeSmoke, raw earth, and dried tropical fruit hit first an unusual combination that comes directly from the pairing of Cuishe and Jabal 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
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