NOM-AMMA3
Rey Campero Tepextate Mezcal is handcrafted by maestro mezcalero Romulo Sánchez Parada in the village of Candelaria Yegolé, Oaxaca. Produced using 100% wild Agave marmorata (Tepextate), this exceptional mezcal begins with agaves that typically require 20 to 30 years to reach maturity while growing naturally on steep limestone cliffs and rocky mountainsides. Once harvested, the piñas are slowly roasted in underground earthen pits fired with local hardwood before being crushed with a traditional horse-drawn tahona. Natural fermentation takes place in open wooden vats using ambient yeasts, followed by double distillation in small copper stills. Bottled without additives, the result is a mezcal that captures the remarkable complexity and terroir of one of Oaxaca's most prized wild agaves while preserving the handcrafted traditions that define Rey Campero.
