Rey Campero Cuishe Country_ Sri Lanka Organic methods used in the

Organic methods used in the vineyards

predominates and then leaves the place for the flavour of old fashioned chewing gum

for a twist on one of the world's most popular blends

and citrus begins to develop on the finish with a touch of dark chocolate

The destemmed grapes are pressed and the must is controlled for 36 hours at a temperature of 7° C with the addition of 15 g/hl of bentonite (static decantation)

Rey Campero Cuishe Country_ Sri Lanka Organic methods used in theThe Rey Campero Cuishe mezcalero, Romulo Sanchez Parada, learned how to make mezcal from his dad and worked in the palenque until he was 20. When the economy went bad and Mezcal was no longer a viable enterprise he emigrated north and worked in North Carolina. He returned to Mexico in 2003, gathered his family, and began making Mezcal again. Rey Campero Cuishe has a very clean, crisp nose with a nice fruit and mineral mixing with some heat on the