This mezcal is crafted from wild Tepextate that is aged for 15-18 years. After roasting and crushing, it ferments with wild yeast, undergoes double distillation, and is bottled. Committed to local sustainability, Rey Campero plants new agave for each harvested, especially crucial for Tepextate due to its longer maturity period. The nose that this mezcal reveals is very sweet, mineral and with perfume aromatics. The palate consists of roasted herbs, cooked agave, pepper and green vegetables. It has a fresh and citrus like medium finish.