Rey Campero Mezcal Jabali

<p>This mezcal is crafted by the maestro mezcalero Vicente Sánchez Parada at the palenque La Candela, located in Candelaria Yegolé, Zoquitlán. The process begins with cooking the agave in a conical earthen oven, followed by grinding it in a tahona (stone mill).</p>

<p>Filtered water from the Quiechapa river is used for fermentation, which occurs spontaneously in the open air in pine and sabino vats. Environmental and wild yeasts, naturally present in the environment, act during this process.</p>

<p>Finally, distillation is carried out in a copper still, with two distillations performed to obtain the final product.</p>