Rey Campero Wild Tepextate Mezcal

Many varieties of agave are used to make mezcal, much like grapes in wine making. Each imparts its own flavor and aroma to a spirit depending on where it grows. Tepexate in particular thrives on steep, rocky mountainside cliffs. Do you know how long it takes for the Tepextate variety mature? Up to 25 years, sometimes more! You may wonder why mezcal can be so pricey, but these wild harvested agaves simply don't mature overnight. It takes decades for the plant to reach the ideal level of sugars needed to produce such spectacular sensory experiences. This one often has to be distilled three times for maximum flavor potential. Campero's Tepextate shows lemon/lime and tons of fresh herbs including cilantro, wintergreen, and parsley. It's definitely worth the wait and price tag.