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Campante Joven, Espadin & Barril Mezcal

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Campante Joven, Espadin & Barril Mezcal

A balanced small-batch Mezcal, made with a unique agave combo.

Crafted in Oaxaca, Mexico, Mezcal Campante Joven is an artisanal Spirit brand that’s rooted in the rich history and tradition of Mezcal making in the region. This small-batch Mezcal celebrates the local culture, music, food, and tradition, but it also cares about the community by using sustainable methods. Every step of the process respects nature, from the harvesting of agave to the reusing of its fibers.

Campante Joven, Espadin & Barril Mezcal is a small-batch Mezcal that’s hand-crafted by Maestro Mezcalero Raúl Rodríguez Reyes in Ejutla, Oaxaca. Reyes uses a combination of ripe Espadin and Barril agave. He cooks the mature agave hearts in conical stone ovens, covers them with soil and dried pulp, and then grounds them with a traditional tahona mill. The fermentation in a wood sabino is followed by a double distillation in copper stills. His secret? He distills the two varietals separately and cold blends them together. Clocking in at a respectable 40% ABV, this a balanced, smoky, and fruity Mezcal that can be enjoyed neat or in a tasty cocktail.

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From $16.50

Original: $54.99

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Campante Joven, Espadin & Barril Mezcal

$54.99

$16.50

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A balanced small-batch Mezcal, made with a unique agave combo.

Crafted in Oaxaca, Mexico, Mezcal Campante Joven is an artisanal Spirit brand that’s rooted in the rich history and tradition of Mezcal making in the region. This small-batch Mezcal celebrates the local culture, music, food, and tradition, but it also cares about the community by using sustainable methods. Every step of the process respects nature, from the harvesting of agave to the reusing of its fibers.

Campante Joven, Espadin & Barril Mezcal is a small-batch Mezcal that’s hand-crafted by Maestro Mezcalero Raúl Rodríguez Reyes in Ejutla, Oaxaca. Reyes uses a combination of ripe Espadin and Barril agave. He cooks the mature agave hearts in conical stone ovens, covers them with soil and dried pulp, and then grounds them with a traditional tahona mill. The fermentation in a wood sabino is followed by a double distillation in copper stills. His secret? He distills the two varietals separately and cold blends them together. Clocking in at a respectable 40% ABV, this a balanced, smoky, and fruity Mezcal that can be enjoyed neat or in a tasty cocktail.

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