Rey Campero Espadin Mezcal Joven Oaxaca, Mexico (200ml) Pascal Cotat ~10 mg/L SO₂

~10 mg/L SO₂

After roughly two weeks on skins the lots were pressed directly to French barriques

2-week ambient yeast fermentation

the cuvee is assembled before bottling

tightly knit wines with a certain ampleur

Rey Campero Espadin Mezcal Joven Oaxaca, Mexico (200ml) Pascal Cotat ~10 mg/L SO₂Mezcal produced in Candelaria Yegol, Zoquitln, Oaxaca Maestro Mezcalero Vicente Snchez Parada Made from 100% Espadn (Agave 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 Leads with an aroma like deep damp soil and tree bark, equal parts petrichor and forest floor, before blossoming