Mezcal Campante has arrived in the US. The small batch, premium mezcal is made from a blend of Espadín and Barril agave, grown in the valleys and mountain sides of Oaxaca, Mexico.
To make the mezcal, Espadín and Barril agave is harvested, and the piñas (the hearts of the agave plant) are placed in an underground oven, built from river rocks. This is covered with the regional soil and left to burn and caramelize for a number of days. Then, the cooked piñas are ground by a tahona pulled by two oxen. FInally, the mash is then transferred to large wooden vats and left to ferment until master mezcalera Raúl Rodríguez Reyes decides it is ready to be distilled twice.
“Our vision for Mezcal Campante is to bring to market a super smooth, easy-to-drink mezcal that is perfect whether it be on the rocks, straight up, or in a cocktail,” said Shirley Leigh-Wood Oakes, chief executive officer and chief marketing officer, Sociedad Mezcalera.“Blending the traditions of Mexico and mezcal making with today’s culture, we have created a drink to celebrate all the small and major moments of life.”
“Copious tasting, many bottles, and much research later we finally encountered Campante, a privately produced Mezcal created for the intimate sharing between friends and family by our now partner, José Luis Bustamante, and being served to guests at his acclaimed hotel, Hotel Azul de Oaxaca,” said Oakes’ business and life partner Luca Longobardi.
“Providing for the people of Oaxaca is essential to me and means a great deal to my family. I have a long history with my family in this region and my heart is truly here in this incredible land. This small production process serves the small and closely-knit community of Rio Ejutla, Oaxaca,” says José Luis Bustamante, partner.
The mezcal offers aromas of vanilla, chocolate and caramel, with orange blossom, butter, smoky tones and hints of citrus on the palate.
It is bottled at 40% ABV and costs $64.99 per 750ml bottle.
For more information, head over to the brand’s official website.
