Our process for making mezcal is the same as it has always been; meticulous, deliberate and traditional. History is poured into every bottle, along with rich smoky tones and sweet aromas. Once Campante touches your lips, it will impress upon your soul, deepening your understanding of what makes this spirit so special.
FIND US
THE HARVEST
THE HEART OF THE MEZCALERO AND THE HEART OF THE AGAVE.
There are more than 14 different varietals of agave for making mezcal. We use ours from the nutrient-dense valleys and mountainsides of Oaxaca. Using our knowledge and expertise to find Espadin & Barril agave hearts, known as ‘piñas’, that are ready to be harvested.
THE COOKING
LIKE THE HUMAN HEART,THE AGAVE PIÑA
CONTAINS A SPIRIT THAT MUST BE
AWAKENED.
In a tradition nearly as old as the country of México, Espadin and Barril two of 14 varieties of agave (both 100% Maguey agave), are harvested in the Ejutla area at the peak perfection and the hearts, known as piñas, are placed in a ground conical oven. This is then covered with Oaxaca’s fertile soil and the bagasse (dried fibrous pulp) from earlier batches and left to cook undisturbed for days until caramelization occurs and thus the sweet aroma and rich flavor signatures of Mezcal Campante are born.
GRINDING AND FERMENTATION
WE BELIEVE THE MEZCAL CANNOT BE MASS-PRODUCED BECAUSE THE MAGIC CONTAINED IN EVERY DROP IS EXTINGUISHED WHEN YOU SKIP STEPS, OR TRY TO HURRY THE PROCESS.
The cold ensamble process begins with cooking the piñas of Espadín and Barril together to create a deeper, sophisticated flavor. The piñas are then separated, grinded and the mash is then collected and placed in large wooden vats and left to ferment for days, until the Master Mezcalero decides it is time to distill.
Our mezcal is double distilled in copper before being cold blended back together and then bottled. This results in a softening of the intensity of the smoke allowing the other notes of the varietals to evolve.
THE DISTILLATION
DISTILLATION OF CAMPANTE BEGINS
WHEN THE MASTER MEZCALERO FEELS THAT
THE MASH HAS HAD ENOUGH TIME TO DEVELOP.
Campante is double distilled in copper before being cold blended back together and then bottled, which leaves us with a silvery liquid of 40% ABV. This softens the intensity of the smoke allowing the other notes of the varietals to evolve. The result, the smoothest mezcal around.
DISCOVER OUR MEZCAL
CRAFTSMANSHIP
OUR SPIRIT IS NOT JUST A DRINK, IT’S AN ART FORM.
Our method is steeped in tradition and craftsmanship, our Master Mezcalero's expertise is passed down over the centuries. We take pride in the slow, meticulous process of making our Mezcal. Every moment of the process is considered, from the sustainable harvesting, to the reuse of the agave fibers.
CULTURE & CREATIVITY
WE ARE ALL ABOUT BLENDING THE OLD CULTURE WITH THE NEW.
We carry with us in our hearts, the rich and vibrant culture of Oaxaca, with its music, food and traditions, weaving this effortlessly into modern culture and continuing to celebrate, nurture and uphold these unique forms in many different ways throughout our brand, our story and our spirit.
COMMUNITY
COMMUNITY AND FAMILY
IS AT OUR HEART.
Whether that be our family and community formed in Oaxaca to produce our mezcal, or our community we are cultivating around the world through Campante. We always look to embrace, support, champion and work sustainably by their side and together.
