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finished with a zesty acidity and mineral backbone that make this wine pop
each contributing something different to the final profile
Juniper forms the foundation
More than 175 years after its creation
Rey Campero Mezcal Pechuga De Codorniz (750ml) Madeira finished with a zesty acidityPechuga mezcal produced in Candelaria Yegol, Zoquitln, Oaxaca Maestro Mezcalero Vicente Snchez Parada Made from 100% Espadn (A. 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 Grilled pineapple, banana, corn cobs, and about 25 breasts of quail (codorniz) are added to the still on
