OUR PROCESS

WHERE TRADITION MEETS MODERN REFINEMENTS

At Campante, every drop begins in the hands of our Master Mezcalero,Raul Reyes Rodriguez, a fourth-generation craftsman from Ejtila, Oaxaca. Under his watchful eye, the mezcal-making process remains exactly as it has for centuries, meticulous, deliberate, and deeply traditional. From nurturing the agave in the fields to slow-roasting in earthen pits, stone-crushing by tahona, and allowing wild fermentation to unfold naturally, Raul infuses every step with patience, precision, and passion. The result is a spirit where history, heritage, and artistry converge, pouring not only rich flavor, delicate smoky tones, and sweet aromas into every bottle, but also a piece of Oaxaca’s soul.

OUR MASTER MEZCALERO

Steeped in his familial traditions coupled with the centuries-old art form of making mezcal, Master Mezcalero, Raul Reyes Rodriguez is a master in his craft. He is a fourth-generation mezcalero who runs his family business alongside his wife and their son, the fifth generation.

In the small village of Ejutla, Oaxaca, Raul works the land with the same dedication as his ancestors, tending to the agave from seedling to harvest. Every step of the process is done with care, slow-roasting the piñas in earthen pits, stone-crushing them by tahona, and allowing wild fermentation to work its magic. His deep respect for the land, the agave, and the time-honored methods ensures that each bottle of Campante carries not just exceptional flavor, but the soul of Ejutla and the generations who came before.