Rey Campero Espadin Mezcal Joven Oaxaca, Mexico (200ml) Pascal Cotat 2-week ambient yeast fermentation

2-week ambient yeast fermentation

It became apparent recently in conversation with a friend and then later in an actually crisis with that friend

~10 mg/L SO₂

the cuvee is assembled before bottling

Rey Campero Espadin Mezcal Joven Oaxaca, Mexico (200ml) Pascal Cotat 2-week ambient yeast fermentationMezcal 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