Rey Campero Cuishe - Ferment and Still

Rey Campero Cuishe

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The cuishe  8-10 years old before harvest for this mezcal and roasted for 4-5 days. The cooked agave then rests for 5 days before being crushed by mule-pulled tahona. Fermentation occurs in the open air with wild yeast. Then it is double-distilled in a copper pot still and bottled without aging.